GATHER JOURNAL

Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Fish in Cartoccio with Fennel

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

Call it in cartoccio or en papillote; the meaning, and preparation, are the same. A gift-like presentation—here with white fish, fennel, fronds and all—carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Once ready, tear it open with the same gusto employed for holiday presents.

serves 4



  • 1 medium head fennel, quartered, cored, and sliced ¼-inch thick, reserving a handful of fronds
  • 4 (6 oz) pieces of filleted white fleshed fish (we like haddock)
  • 1 large lemon, zested and halved
  • 4 Tbsp capers
  • extra virgin olive oil, for drizzling
  • parchment paper

  • 1

    Preheat the oven to 400°F. Cut 4 large pieces of parchment, about 15-inches long. Scatter ¼ of the fennel horizontally across each sheet, about ⅓ down the length of the paper. Top each with a piece of fish. Squeeze lemon halves over and sprinkle with zest, capers, and chopped fennel fronds. Drizzle lightly with olive oil and season with pepper.
  • 2

    Bring the long side of parchment over, then fold edges together, inch by inch, twisted in a rope style to form an airtight packet, much like a calzone. Place packets on a rimmed baking sheet and bake until fish is just cooked through, 12-15 minutes.