Frutti di mare al cartoccio


Enclosing in a parcel then baking it is a really easy way to cook seafood, and you can add a portion of pasta – cooked al dente – to the parcel if you want to make it an even more filling meal.


  • 200 g mix of frozen, raw fruits de mer, defrosted (or fresh, if you can source them)
  • 5 cherry tomatoes, halved
  • 1 small fresh green chilli, finely chopped
  • 1 tinned anchovy (in oil), finely chopped
  • 1–2 garlic cloves, finely chopped
  • 1–2 sprigs of flat-leaf parsley, leaves roughly chopped, plus extra to serve
  • 2 thin slices of unwaxed lemon
  • a splash of white or red wine, or vermouth/sherry (optional)
  • sea salt and freshly ground black pepper
  • slice of bread, to serve


Preheat the oven to 220°C/gas mark 7.

Put a 50 cm-long sheet of aluminium foil on the work surface. Cut a piece of parchment the same size as the foil and place it on top. Fold the double layer in half to create a 4-layer square of parchment and foil. Bring the sides of the square up to create a vessel and crimp the edges to seal the layers together, leaving the opening until you have filled the parcel. Place it on a baking sheet or in a roasting dish.

Combine all the ingredients (except the seasoning and the bread) in a medium bowl, so the seafood mixes with the rest of the ingredients. Season with salt and pepper and mix again. If you have some wine, vermouth or sherry handy, add a splash to the bowl for extra acidity and depth of flavour. Scoop the mixture carefully into the parcel and seal the sides of the parcel together so it’s airtight.

Cook in the oven for 15–18 minutes, or until the parcel has completely puffed up.

Remove from the oven, carefully open the parcel and sprinkle a little extra fresh parsley on top. Scoff the lot with a slice of bread to mop up all the juices.