Pagello In Cartoccio

Ingredients

4 fillets of sea bream 6 oz. each
2 ripe tomatoes
8 oz. mushrooms
1 tbs. parsley, chopped
4 tbs. olive oil
6 sprigs basil
1/2 cup white wine
4 parchment sheets of approx. 10-in. in diameter
salt
pepper

How to make the Pagello In Cartoccio – Sea Bream in Parchment or Aluminum Foil:

Prepare the sauce. Peel, seed and chop the tomatoes, chop or slice the mushrooms. Heat the olive oil in a pan and add the mushrooms. Saute briskly over a lively flame for 2 mins. Add the chopped parsley, the tomatoes and 2 sprigs of basil. Bring to a simmer and add the white wine, reduce for 5 mins, remove from heat and set aside.

Grease the parchment with olive oil. Spread the sauce evenly on each sheet, place the fish fillets on top, fold over the parchment paper and seal the packet securely. Place in a baking dish and bake in oven at 450’F for 20 mins.

Note:
Depending on the type of fish used, fish may be sauteed first before being put in parchment.

Serves 4

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.