The preparation for the fish is known as in cartoccio or en papillote; meaning simply to cook in paper. Cooking fish in cartoccio is a really wonderful way to cook your filets and lends itself to a variety of options. Feel free to use any vegetable combination in lieu of the pasta. Just keep in mind they should be sliced thin and/or small. The goal to it have it all cook in under 15 min in the oven. To read more about cooking fish in cartoccio by our Seasonal Chef click this link: Easy Fish Dish in Cartoccio. Click this link to get the recipe for:Tomatillo-Avocado Salsa.
This zesty fish dish is perfect anytime of the year, but a welcome respite in the Spring, after all the heavy Winter dishes we've been eating. Don't skip the Tomatillo-Avocado Salsa, it adds an additional kick of flavor to the overall dish!
- Seasonal Chef's Tomatillo-Avocado
- Light oil, I like Avocado Oil for this
- Kosher salt
- Ground black pepper
- Zest and juice of 1 lime, divided
- 3.5 oz of black bean pasta, I used half a bag of Explore Asian Organic Black Bean Spaghetti
- 3/4 cup bell pepper, 1/4" dice
- 3/4 cup thinly sliced scallion, white and green parts, about 3
- 1/2 cup roughly chopped, loosely packed cilantro, plus more for garnish
- 4 - 4 oz thin fish filets, flounder or sole
- 4 pieces of parchment paper, about 12x12"
- Make Seasonal Chef's Tomatillo-Avocado Salsa and place in the 'fridge. (If possible prepare 2 hours before or up to overnight.)
- Preheat the oven to 400 degrees.
- Bring a small pot of salted water to boil. Cook the pasta according to the package instructions. Drain and set in a large mixing bowl. Drizzle with oil to keep the pasta from sticking. About 1 tablespoon.
- Add the bell pepper, scallion, cilantro and 1/2 of the lime zest and juice to the pasta bowl. Season with salt and pepper and toss well.
- Lay the filets out on a cutting board and season with a drizzle of oil, salt, pepper and 1/2 of the lime zest.
- Lay the parchment paper out on the counter and divide the pasta between the 4 centering the portions. Take each filet and tuck the sides under to make a loose roll and place on top of the pasta. Top with a few fresh cilantro leaves. Pull up the sides and fold 2 or 3 times then tuck the opposite ends under. (Similar to the way a deli would fold up a sandwich.) You want the packet to be sealed but not too tight. It helps if there is a little room for the fish to steam.
- Place the four packets on a rimmed sheet and bake in the oven for 10-13 minutes. Figure about 10 minutes if the fish is less than 1" thick and a little longer if it's 1 - 1 1/4" thick.
- Remove from oven and serve the packets immediately with the Tomatillo-Avocado Salsa, lime juice and additional fresh picked cilantro leaves.
I used yellow, red and orange bell pepper to make the dish colorful. Be sure to cut them as small as you can so the cook quickly in the packet.
- ½ lb tomatillos, husked, rinsed well and cute in ¼”dice
- 2 garlic cloves, minced (use a garlic press)
- ½ cup white onion, finely diced
- 1 tablespoon jalapeno, rib and seeds removed, finely minced
- Kosher salt
- Ground black pepper
- Zest and juice of 2 limes
- 1 avocado, cut in ¼” dice
- Mix the tomatillos, garlic, onion and jalapeno in a medium bowl.
- Add ½ teaspoon each of salt and pepper, and the lime zest and juice. Toss well.
- Add the avocado and gently mix it all together. Wait 5 minutes, toss again and taste for seasoning. Add additional salt and pepper as desired.
- Serve as a topping for tacos or on it’s own with a bowl of tortilla chips.
The jalapeno quantity in the recipe is about ½ of a medium pepper. If you like your salsa with more heat use the rest of the pepper and/or the seeds and rib.