Pesce in Cartoccio

Servings 4

Ingredients

150ml extra virgin olive oil
2 x 500g cleaned whole snapper
4 garlic cloves sliced
1 small chilli chopped (optional)
20 cherry tomatoes halved
pinch of saffron
handful basil leaves
10 cleaned mussels
3 sprigs thyme
1 egg white

Almond tarator
¼ loaf bread sourdough
½ cup almond meal
1 garlic cloves
½ cup water
2 tbsp lemon juice
salt and pepper to taste
extra virgin olive oil as needed

Pesce in Cartoccio

Method

For the Almond Puree dip bread in water. Squeeze dry. Place almond meal in processor with garlic and blend well.

Add water to make a smooth paste, add olive oil, salt and pepper, lemon juice to taste. A little extra oil if needed, Consistency should be light and fluffy.

Preheat the oven to 180C. Cut 4 pieces of approx 45cm x 45cm greaseproof paper.

Place a piece fish in the middle of each piece of baking paper and season the fish generously. Place a sprig of thyme on top of each fish and top with a couple fresh tomato garlic, chilli, mussels and a pinch of saffron.

Then drizzle with olive oil fish, and season with salt and pepper

Brush egg wash on the edges of the paper and place another piece of baking paper on top of it, using the egg wash to seal the sides together. Wrap it up into a parcel, tucking in the sides. Fit into a baking tray, then place in the oven for about 15 minutes. Before removing all the parcels, check that a piece of the fish is cooked by inserting a skewer into the middle of the fish and holding it there for five seconds, then removing it and carefully touching it to your lip; if it’s hot the parcels are ready, if it’s cool then keep cooking for a little longer

To serve open the bag and place some almond puree next to the fish and serve.