Name: Frutti di mare al cartoccio
Cuisine: Italian
Ingredients: a splash of white or red wine, or vermouth/sherry (optional); 2 thin slices of unwaxed lemon; sea salt and freshly ground black pepper; 1–2 sprigs of flat-leaf parsley, leaves roughly chopped, plus extra to serve; slice of bread, to serve; 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; 1–2 garlic cloves, finely chopped; 1 tinned anchovy (in oil), 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.