Goldband Snapper Fillets Baked ‘Al Cartoccio’

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