Blue Fish with Oranges and Oregano Flowers in Cartoccio
10
10
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.
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?