Blue Fish with Oranges & Oregano Flowers in Cartoccio
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pieces |
bluefish
fillet, 11/2 pounds total |
* |
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 6 | each |
oranges
segments and zest |
|
| 1 | cup |
oregano flowers
or other late summer herb flowers |
* |
| 1 | medium |
red onion
sliced paper thin |
|
| ½ | cup |
italian parsley
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pieces |
bluefish
fillet, 11/2 pounds total |
* |
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 6 | each |
oranges
segments and zest |
|
| 237 | ml |
oregano flowers
or other late summer herb flowers |
* |
| 1 | medium |
red onion
sliced paper thin |
|
| 118 | ml |
italian parsley
finely chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Cut 4 pieces parchment paper into 16-inch square pieces.
Grease each piece of parchment with 1 tablespoon olive oil.
Season blue fish with salt and pepper and place just right center of each piece of parchment.
Divide the orange segments, oregano flowers and red onion on top of the 4 blue fish fillets and sprinkle each with parsley.
Fold the left half of the parchment over and crimp the edges so that each is sealed.
Place on a cookie sheet and bake for 10 minutes.
Remove and present still sealed to each guest.
Using a pair of scissors or a knife, open cartoccio and eat immediately.
