Fish in Cartoccio: Seasonal Chef Recipe


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.

Fish in Cartoccio

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

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"


  1. Make Seasonal Chef's Tomatillo-Avocado Salsa and place in the 'fridge. (If possible prepare 2 hours before or up to overnight.)
  2. Preheat the oven to 400 degrees.
  3. 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.
  4. 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.
  5. Lay the filets out on a cutting board and season with a drizzle of oil, salt, pepper and 1/2 of the lime zest.
  6. 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.
  7. 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.
  8. 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.

Tomatillo-Avocado Salsa

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 cups

Tomatillo-Avocado Salsa


  • 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


  1. Mix the tomatillos, garlic, onion and jalapeno in a medium bowl.
  2. Add ½ teaspoon each of salt and pepper, and the lime zest and juice. Toss well.
  3. 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.
  4. 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.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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