Pesce al Cartoccio

Baking fish in a parchment pocket is one of the easiest ways to cook fish. This method infuses the fish with so much flavor and is far easier than pan searing. For this recipe I used two all-star winter ingredients: citrus and fennel, plus we perfume the fish with a bit of ginger and garlic. Then we garnish with fennel fronds, green olives and kumquats. You can serve this with any roasted winter vegetables, or crispy potatoes (my personal choice).


all units: U.S. Imperial

  • 1 lb white fish: striped bass, halibut, sea bass 
  • 1 lb white fish: striped bass, halibut, sea bass 
  • 2-3 mixed citrus: cara cara oranges, taneglo, meyer lemon, valencia orange 1 fennel bulb, fronds reserved 
  • 1 shallot 
  • 1 large garlic clove 
  • 1 inch piece of fresh ginger 
  • ¼ c green olives chopped (optional) 
  • 2-3 kumquats sliced (optional) 
  • 1 tbsp pickled red onions (optional) 
  • 2 tbsp olive oil for roasting 
  • Sea salt and flaky sea salt

Preheat the oven to 350º

Slice the oranges into thick rounds. Then using a mandolin, shave the fennel and shallot, set everything aside.

On a large baking sheet, place one piece of parchment paper and layer the citrus, fennel, shallots and whole piece of fish (skin on or off). Drizzle with olive oil and salt. Then using a peeler, peel thin pieces of ginger and garlic and lay over the fish.

To seal the parchment, grab both pieces to meet in the center and crumple/fold the paper until it's snug around the fish, repeat with the other open sides to create a pouch.

Place the pouch of fish and citrus on a baking sheet in the oven and bake for 15-20 minutes. If the fish filet is thinner, bake for less time. If you are cooking for a group, make multiple one-pound pouches.

Garnish the fish with chopped green olives, fennel fronds, kumquat slices and pickled red onions.

Serves 2-3