ORATA AL CARTOCCIO

Easy and Delicious Sea Bream Baked in Parchment

Orata al Cartoccio, or baked sea bream, is a traditional Italian dish that celebrates the fresh flavors of the Mediterranean. Cooking “al cartoccio” means baking the fish in a parchment paper or foil packet, which helps to lock in moisture, keeping the fish tender and flavorful. This method also allows the sea bream to steam in its own juices along with the aromatic herbs and vegetables, resulting in a beautifully moist and aromatic dish.  

The beauty of Orata al Cartoccio is its simplicity – just a few key herbs and vegetables enhance the natural flavors of the sea bream. This fish is an excellent source of lean protein, making it a healthy choice for those looking for a light yet satisfying meal; it is rich in omega-3 fatty acids as well as vitamins B12 and D, selenium, and iodine, contributing to a healthy immune system and a regular metabolism.

This method of cooking not only makes the dish healthy but also very easy to prepare, making it perfect for both casual family dinners and more formal occasions. For a complete Mediterranean experience, serve Orata al Cartoccio with a side of grilled vegetables, a fresh green salad, or delicious roast potatoes and a light, crisp white wine, such as a Vermentino or Pinot Grigio.  

And to complete this yummy pescatarian menu why not serve it after a portion of Spaghetti with clams!

A little history

Orata al Cartoccio reflects the Italian culinary tradition of using simple, fresh ingredients that allow the natural flavors to shine. Baking fish “al cartoccio” has been a popular cooking method in coastal Italian regions for centuries, particularly in areas like Liguria, Campania, and Sicily, where fresh seafood is readily available.  

This method of wrapping food in parchment or foil and baking it has roots in ancient culinary techniques, initially used to preserve moisture and flavor. Over time, it evolved into a beloved cooking style that offers a delightful and interactive dining experience, as diners unwrap their own packets to release the aromatic steam and flavors.  

Today, Orata al Cartoccio remains a popular dish, not only in Italy but also in Mediterranean-inspired kitchens around the world. It is celebrated for its simplicity, health benefits, and the way it brings out the pure, natural flavors of fresh ingredients.

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INGREDIENTS👇🏻

• 600-800g | 21-29oz sea bream

• 6 cherry tomatoes

• 1 lemon

• 1 garlic clove

• 3 sprigs of flat parsley

• 1 sprig of rosemary

• Extra virgin olive oil

• Sea salt and black pepper to taste

The recipe step by step

1. Quarter the cherry tomatoes, and slice the lemon, carefully taking away all the pips
   

2. Remove the fins from the descaled and gutted sea bream
   

3. Rub the fish with a garlic clove on both sides, then place the clove inside the fish
   

4. Rub sea salt inside and outside the fish, then place inside some of your quartered cherry tomatoes, slices of lemon, two sprigs of flat parsley and a sprig or rosemary

   
   

5. Place the fish on parchment paper and put on top the remaining tomatoes, some slices of lemon and a sprig of parsley
   

6. Wrap the fish with the parchment paper and place it in the middle of a baking tray
   

7. Bake for 30 minutes on 180 °C | 356 °F with the fan on

   
   

8. Adjust the time based on your sea bream size

   
   

9. Put aside the tomatoes and lemon slices, and fillet the fish making sure to remove ALL the bones!

   
   

10. Remember before throwing away the fish head that the best morsel is the cheek 😉

    
    

11. Serve half of the fish per portion adding the baked tomatoes, lemon slices, a splash of extra virgin olive oil and black pepper to taste…then enjoy! 😋