Cod al Cartoccio with Olives, Parsley and Lemon
Whenever I cook fish al cartoccio and I enjoy the tasty fillet's firm perfection, I ask myself, why should I ever cook cod, salmon, trout, or monkfish any other way? If the timing and seasoning is right, the texture will be flaky and the meat infused with whatever aromas you decide to add to the paper bag. Fresh herbs, warming spices, fresh or preserved lemon, olives, capers, thinly sliced vegetables or prosciutto even, there are endless possibilities to turn dinner into an exciting package of flavours. However, when I'm in my Maltese mama Jenny's garden in Msida, I feel the same about barbecued fish: Why should I ever turn on the oven again when there's a nice catch from the fisherman on the table?
When we set up our BBQ in Berlin, there's mainly meat and vegetables on the roast, fresh fish is a rather rare occasion, it stays in my indoor kitchen most of the time. In the city, I never plan my seafood meals, I buy what looks fresh and yummy and then I decide what's going to happen with it. My thick piece of cod from the Atlantic got wrapped in a package, but before I closed it, I added lots of fresh parsley, green olives, white wine, and lemon slices. It was a beautiful Mediterranean lunch, which you should enjoy on a Saturday or Sunday, when there's no more work waiting for you and you can pull a bottle of crisp white wine out of the fridge (without feeling guilty). Just relax and break chunks off an oily loaf of ciabatta to dip into the juices - summer perfection!
Cod al Cartoccio with Olives, Parsley and Lemon
Serves 2 for lunch
olive oil
cod fillet (or any firm, white fish, such as monkfish or halibut), preferably a thick center piece, about 350-400g / 12-14 ounces
fresh flat-leaf parsley 1 medium bunch
green olives, with pits, 14
organic lemon, rinsed and scrubbed, 2 slices
white wine 2 tablespoons
freshly squeezed lemon juice 1 tablespoon
fine sea salt
ground pepper
Set the oven to 200°C / 400°F (convection setting).
Cut 2 pieces of parchment paper large enough to wrap the fish and lay them on top of each other. Brush the top sheet with olive oil, place all but 1 sprig of the parsley in the middle, and lay the cod on top. Season to taste with salt and pepper. Put the remaining parsley on top of the fillet and finish it off with the lemon slices. Arrange the olives around the fish. Whisk the wine with 2 tablespoons of olive oil and the lemon juice and pour over the fish. To close the package, fold the sides over, twist both ends of the parchment paper, and fold the top twice so it’s well sealed. Place the parchment package in a baking dish and bake for 10 minutes. If you can flake the fish gently with a fork, it’s done. If not, close the parchment again and continue baking for up to 5 minutes. The cooking time can vary depending on the fillet's thickness, but mind that you don’t overcook it.
Cod al Cartoccio with Ramp and Red Onion
My beloved ramp is back in season, ready to add its garlicky spiciness to fish, meat and vegetables, and to one of my favourites of course: fragrant ramp pesto!
I've been looking for it impatiently over the past few weeks and when I finally spotted the first bunch at my organic supermarket I had to call my boyfriend instantly, he's almost more obsessed with these green spring leaves than I am. We changed our dinner plans from gnocchi with blue cheese sauce to spaghetti with pesto, and that was just the beginning of our re-awakened green passion! Cod al cartoccio on a bed of ramp and red onions was next on my list. It's not only very delicious but also a very convenient match. I wrapped the fish in a parchment paper package with a little white wine, olive oil and lemon juice and cooked it in the oven for 15 minutes, all in all it took less than half an hour including the preparation! If you're still looking for a light and easy family Easter lunch, think al cartoccio. It cooks the fish to perfection while you can create your desired aroma of herbs and vegetables, it tastes divine and looks beautiful on the table.
Cod al Cartoccio with Ramp and Red Onion
For 2 people you need
cod fillet, about 2 1/2cm / 1" thick, 400g / 14 ounces
ramp, stalks cut off, a large bunch (about 50g / 1 3/4 ounces)
small red onion, cut in half and into thin slices, 1
white wine 2 tablespoons
freshly squeezed lemon juice 1 tablespoon
olive oil 2 tablespoons plus more for the parchment paper
sea salt and pepper
Set the oven to 200°C / 390°F (fan-assisted oven).
Cut 2 large pieces of parchment paper, big enough to wrap the fish, lay them on top of each other and brush the top layer with olive oil. Lay the ramp leaves in the middle of the oiled parchment paper (leave 2 leaves out and put aside), place the cod on top and season with salt and pepper. Lay 1 ramp leaf on top of the fillet and arrange the onions around the fish. Whisk the wine, olive oil and lemon juice and pour over the fish. Close the parchment paper like a bonbon and fold the top twice. Place in a baking dish and cook in the oven for 10-15 minutes. Check after 10 minutes, if you can separate the fish (gently) with a fork it's done, if it needs a little longer close the parchment paper and put back into the oven (mind not to overcook it!). Chop the raw ramp leaf and sprinkle over the cooked fish, serve with fresh baguette and a glass of chilled white wine!
