Fish Cooked In Parchment Pesce Al Cartoccio Food

PESCE AL CARTOCCIO FISH IN A PAPER BAG)

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bag liberally inside and out with the olive oil.
• Wash the fish well inside and out, then pat dry with paper towels. Season the fish with salt and pepper inside and out. Sprinkle the fish with garlic and rosemary inside and out, then put it in the bag and close tightly. Place the bag on a baking sheet and bake it in the oven for 30 minutes. Remove the sheet from the oven and allow the fish to rest inside the bag for 30 minutes before opening (Be careful when you open that the steam does not burn your hand). Serve with lemon wedges on the side

FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)

Steps:

• Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
• Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
• Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
• Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
• Serve hot with lemon wedges.

OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)

Steps:

• Preheat oven to 350°F.
• Mix together butter, garlic, lemon zest and juice.
• Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
• Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
• Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
• Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
• Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
• Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
• Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
• Garnish fish with parsley and pass sauce to pour over each serving.

OVEN-BAKED SEAFOOD SPAGHETTI (SPAGHETTI AL CARTOCCIO)

Steps:

• Wash all the shellfish very well. Set a pot with 3 quarts of lightly salted water to boil over high heat.
• In the meantime, pour the olive oil into a large skillet and add the garlic, the chile pepper, and the seafood. Cook over a low flame for 5 minutes, then add the chopped tomatoes, basil, and parsley. Simmer for 15 minutes.
• Preheat your oven to 450 F (250 C).
• Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta. Let it cook until half done (usually about 4 minutes), then drain it well in a colander and transfer it while it is still dripping to the skillet with the sauce.
• Toss the pasta-and-sauce mixture by moving the skillet as you would if you were flipping an omelet. Roll out a long sheet of aluminum foil or parchment paper and fold up the sides to make a box-like container.
• Transfer the pasta to the container, fold the aluminum foil or paper over it, and crimp the edges together to make a sealed pouch (you can also make individual pouches for your guests if you wish).
• Bake in the oven for 5 minutes, at which point the pouch will have puffed up. Slide it onto a serving dish and open it at the table.

COD AL CARTOCCIO WITH ASPARAGUS-MUSHROOM SUCCOTASH

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim woody ends off asparagus and cut into 1" lengths on an angle. Mince garlic. Cut mushrooms into 1/4" slices. Peel and slice shallot into 1/4" rounds. Separate rounds into rings. Halve grape tomatoes. Stem and coarsely chop oregano. Place asparagus, corn, garlic, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl and toss to combine. 2 Sear the Cod Pat cod fillets dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and cod to hot pan and cook undisturbed until lightly browned on one side, 2-4 minutes. Transfer cod to a plate. Cod will finish cooking in a later step. Reserve pan; no need to wipe clean. 3 Cook Mushrooms and Begin Packets Return pan to medium-high heat and add 1 tsp. olive oil and mushrooms to hot pan. Cook until lightly browned, 3-5 minutes. Add shallots and cook 1 minute. Remove from burner. Fold parchment paper in half widthwise and cut on fold. Fold paper again like a book. Open paper and place asparagus-corn mixture in center of one half of each paper, leaving a 21/2" to 3" border. Add mushroom-shallot mixture to each pile and top with cod. Repeat with second paper. Reserve mixing bowl. 4 Finish Making the Packet Fold paper over, covering mixture. Starting at folded edge, fold lower left corner at an angle up toward mixture. Start from middle of previous fold and fold again toward mixture. Repeat process around mixture, making as tight a seal as possible. Seal with a small fold under packet. 5 Bake Packet and Make Relish Place packets on prepared baking sheet and roast until packets lightly brown on edges and cod reaches a minimum internal temperature of 145 degrees, 6-8 minutes. While cod bakes, stir grape tomatoes, oregano, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in reserved mixing bowl. 6 Plate the Dish Traditionally, the packet is cut open at the table; however, feel free to remove cod and vegetables from packet and serve on a plate if desired. Spoon relish on top of cod and drizzle with 1/2 tsp. olive oil.