Ingredients for 4 people:
4 big fish fillets (salmon, trout, sea bream, red snapper, white fish, halibut)
4 cloves crushed garlic
2 Tbsp capers
2 Tbs bread crumbs
2 anchovy fillets
2 slices stale bread
A handful of black olives
A bunch of fresh parsley
Extra virgin olive oil
Ground white pepper
In a food processor put the olives, the bread, the capers, the bread crumbs, the anchovies, two cloves of crushed garlic, a few leaves of parsley, and a couple tablespoons of oil. Process until you have a thick paste.
Now, take the fish fillets and season with salt and pepper,. Spread the paste over the top and press firmly for it to stick to the flesh. Place the fish in the refrigerator and let it rest for a few minutes.
Meanwhile, combine a couple tablespoons of oil with the rest of the garlic.
Cut four large sheets of parchment paper; they have to be long enough to cover the length of the fish. Fold each sheet in half lengthwise and spoon the garlic oil over them.
Put a few branches of parsley on each paper. Arrange the fillets over the parsley and drizzle with oil.
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Arrange the packets on a baking sheet and place in the oven at 450F. Bake for 15-20 minutes (depending on the size of the fillets).
Take the packets out of the oven and place onto plates. Serve the fish inside the paper and open it in front of your guests.
(!): The steam that will be released when opening the packets will be an explosion of aromas, but be careful because it will also be very hot.
(?): Cartoccio is a classical Italian preparation for fish, seafood, vegetables, and pasta. In Central Italy it is made especially with freshwater fish; very tasty is the Cartoccio with the trout. This preparation is very good for fish with a lean flesh because the steam inside the packets will cook it gently and the flesh will be more juicy and digestible.
@: Before closing the packets, sprinkle the fish with ground hazelnuts.