Pesce Al Cartoccio Fish In A Paper Bag Food

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.