Merluzzo al cartoccio. Served in Italy on Christmas Eve.
Heat the olive oil in a large frying pan and add the garlic. Cook for 2 minutes until the garlic is pale golden. Add the tomatoes, thyme and capers and season with salt and black pepper. Cook for 10 minutes and remove from the heat.
Arrange the 4 squares of parchment or tin foil on a work surface (25cm x 25cm approx depending on the size of the fillets). Drizzle the centre of each square with olive oil, add a lemon slice and top with a fish fillet.
Spoon the tomato mixture over the fish and gather the parchment, together to form a parcel. Tie each parcel with string and place into a large baking dish. Bake the fish for 15-18 minutes or until the fish is white and cooked through.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 72 | ||
Calories from Fat: 34 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.5mg | 2 % | |
Potassium 405.1mg | 11 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 10g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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