Red Snapper al Cartoccio

Red Snapper al Cartoccio with Courgettes, Tomatoes and Olives.
Red Snapper fillet, tomatoes, courgettes, Black pepper mill, sage, lemon, white wine, oil, salt, (garlic - not necessary, but great if you can have it).
How to cook it:
Put all the above ingredients in a piece of foil. Then wrap up like a parcel (a bit like a dim sum), place on an oven tray and cook until ready.
You can serve on the plate or eat directly from the foil to preserve the yummy sauce, heat and flavours (and save on washing up!).
Oven-cooking in foil, is a common technique in Italy, used to really infuse all the flavour together.

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