Frutti di mare al cartoccio

Name: Frutti di mare al cartoccio
Cuisine: Italian
Ingredients: 1–2 garlic cloves, finely chopped; sea salt and freshly ground black pepper; slice of bread, to serve; 5 cherry tomatoes, halved; 1 tinned anchovy (in oil), 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); 200 g mix of frozen, raw fruits de mer, defrosted (or fresh, if you can source them); 1 small fresh green chilli, finely chopped

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

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.

Ingredients

200 g mix of frozen, raw fruits de mer, defrosted (or fresh, if you can source them)
5 cherry tomatoes, halved
1

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

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