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Blue Fish with Oranges and Oregano Flowers in Cartoccio

 

10

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 23551% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 5g
Vitamin A 21% Vitamin C 197%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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