Italian Fish Recipes - Foiled Fish (Pesce Incartocciato) Recipe

Italian sauce:

• 4 garlic cloves, crushed

• 120 ml/4 fl oz/1/2 cup olive oil

• 400 g/14 oz/l large can of chopped tomatoes

• 30 ml/2 tbsp chopped fresh parsley

• Large bunch of fresh basil

• Salt and freshly ground black pepper

Fish:

• 30 ml/2 tbsp olive oil

• 750 g/1 1/2 lb fillets of red mullet or any large white fish - bass, haddock or cod

• 450 g/1lb mussels in their shells, scrubbed and beards removed

• 12 rings of baby squid (optional)

• 8 large raw prawns (jumbo shrimp) (optional)

• 2 garlic cloves, finely chopped

• 45 ml/3 tbsp chopped fresh basil

• 45 ml/3 tbsp dry white wine

Method:

1. Make the sauce. Fry (sauté) the garlic in the oil for 1 minute. Stir in the canned tomatoes and simmer for 10 minutes.

2. Add the parsley and basil, season with salt and pepper and cook for 2 minutes, stirring.

3. Blend the sauce to a puree in a blender or food processor. Place a large piece of foil on an ovenproof baking sheet and brush with the olive oil.

4. Place the fish in the centre of the foil. Cover with the mussels, squid and prawns, if using, the garlic and basil.

5. Close the foil and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes.

6. Remove from the oven and open the parcel. Pour in the wine and the sauce.

7. Return to the oven for a further 5 minutes with the foil open. Serve.