Blue Fish with Oranges & Oregano Flowers
Submitted by AngelWinkfield
Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minSometimes the best cooking means stepping back and letting great ingredients do the work. That’s exactly what happens here.
Bluefish fillets get tucked into parchment pouches with bright orange segments, a shower of oregano flowers, and ribbons of red onion sliced paper thin. A generous amount of Italian parsley goes in for color and freshness.
Ten minutes in a hot oven and the fish steams to flaky tenderness inside the sealed packet, absorbing every drop of citrus and herb flavor. Open at the table for the full aromatic experience.
Pro Tips
- Bluefish is rich and assertive, so it stands up beautifully to bold flavors like orange and oregano
- Slice the red onion as thin as possible so it softens completely during the short bake time
- Use parchment paper, not aluminum foil, for the most authentic cartoccio results and better steaming
- This technique works equally well with mackerel, salmon, or any oily fish fillet
Ingredients
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.
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