Striped Bass in Cartoccio

Mario Batali
Servings: 4
1 to 30 min

Cartoccio is a method of baking chicken or fish in a paper wrapper. Prepare the packets earlier in the day and put in the refrigerator until ready to use.

  • Ingredients
  • step-by-step directions
Striped Bass in Cartoccio
  • 4 6- ounce filets of Wild Striped Bass
  • Salt and freshly ground Pepper
  • 1 small Yellow Squash (julienne)
  • 2 Carrots (peeled and julienne)
  • 1 bulb fresh Fennel (julienne)
  • 10 leaves Swiss Chard (trimmed and chiffonade)
  • 4 branches fresh Oregano
  • 1 bunch Italian Parsley (chopped to 1/4 cup yield)
  • 12 Gaeta Olives
  • 1 cup White Wine
  • 1/4 cup Extra Virgin Olive Oil
  • Preheat the oven to 450 degrees F. Cut 4 pieces of parchment into 12 inch squares.
  • Season each fish with salt and pepper.  Mix the vegetables in a bowl and season with salt and pepper.  Divide the mixed vegetables into 4 and place 1 portion in the center of each paper. Place 1 fish filet over the vegetables and 1 branch of oregano over the fillet.  Divide the parsley, the olives and the wine over each fish filet and add a generous drizzle of the olive oil. Fold up each packet and seal the edges by folding them over several times.
  • Bake in the oven for 12 to 14 minutes, and serve hot, taking care of the steam that will blast from the hot packet.

    Helpful Tips:
    1. “In Cartoccio” is a simple technique that calls for baking in parchment paper. It creates a beautiful and inexpensive presentation.
    2. Not a fan of bass? You can use any fish that you like for this dish.
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