Pesce al Cartoccio

This recipe demonstrates a common method for baking whole, small flatfish or fish fillets in parchment bags on a bed of mixed vegetables. The vegetables are cut into 2-millimeter-by-6-centimeter (1/16-by-2½-inch) julienne so that they cook at the same rate, and relatively quickly. Softer, quicker-cooking vegetables such as zucchini and onion are cut thicker than dense, long-cooking carrots, to equalize cooking times.

At The International Culinary Center, sole or flounder fillets are