Goldband Snapper Fillets Baked ‘Al Cartoccio’

Name: Goldband Snapper Fillets Baked ‘Al Cartoccio’
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 red onion, finely diced; 1 large yellow capsicum (pepper), finely diced; boss groper, red mullet; snapper; 6 x 180 g pieces goldband snapper fillets, skin on and pin-boned; 1 cup (250 ml) extra virgin olive oil; 3 tablespoons strained lemon juice; 3 zucchini (courgettes), finely diced; salt flakes and freshly ground black pepper, to taste; 1 large eggplant (aubergine); crusty bread, for serving; 3 cloves garlic, minced; 1 large red capsicum (pepper), finely diced; 12 sprigs thyme; large pinch of saffron threads

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Fish is often wrapped in baking paper, foil, leaves or even bark, to help protect its delicate flesh and keep it moist while it steams in its own juices. When the diners open the parcels at the table, all the delicious aromas are released. Eugenio Riva often served fish cooked this way at the popular Ristorante Riva. If you let the vegetables cool completely first, you can wrap the parcels a few hours ahead of time and leave them in the fridge, ready to go - just remove them from the fridge