Sea bass baked in a parcel with sfincione sauce

Sea bass baked in a parcel with sfincione sauce

By
From
Sicily
Serves
4

This simple recipe can be made with most white fish, such as sea bream, cod, halibut or hake. The sfincione sauce is really versatile and in this recipe it is used as a base for steamed white fish in a parcel. Cooking ‘al cartoccio’, in a parcel, is one of my favourite ways to cook fish. When our boys were growing up I used to get them to make up their own parcels, adding their favourite ingredients to the fish inside, such as cherry tomatoes, parsley or finely sliced courgettes (zucchini). Then they would write their names on the outside of the parcel to claim ownership!

Ingredients

Quantity Ingredient
300g sfincione sauce
4 sea bass or sea bream fillets
8 teaspoons teaspoons extra-virgin olive oil
salt
freshly ground black pepper
4 sprigs flat-leaf parsley
120ml white wine

Method

  1. Preheat the oven to 200°C. Spread 4 sheets of baking parchment out on a work surface and spoon on 4 even portions of the sauce. Lay over the fillets, drizzle a couple of teaspoons of olive oil over each one and season with salt and pepper. Place a parsley sprig on each fillet, then wrap up the parcels like presents by pulling the parchment up from the front and back to the centre. Fold the top edges together over and over again, leaving the join in the centre, then turn the side ends inwards several times to seal in the juices. Place the parcels on a baking tray and put into the oven for 12–15 minutes. Feel the fish from the outside of the bag to make sure it is firm to the touch. Remove, unwrap the centre join carefully to let out the steam and bring to the table still al cartoccio. Serve with heaps of courgettes (zucchini) from the tuna recipe.
Tags:
Italy
Italian
Sicily
Sicilian
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