Recipe: Baked Fish

By: Katherine Brooks

Remember those New Year’s resolutions from way back when? Me neither. Something about eating healthier rings a bell. Enter the Pesce al Cartoccio con Brodetto, very roughly translated as “easy-to-make Italian mixed seafood dish.” And what do we like more than Italian seafood dishes? Easy recipes.

Pesce al Cartoccio from Da Vinci Ristorante‘s Chef Peppino:

8oz – 10oz salmon
2oz baby shrimp
2oz sliced calamari
3oz chickpeas
2oz English peas
1 clove of garlic, sliced
1 cup of diced tomatoes with juice
1/2 fresh fennel bulb, sliced
1/2 cup dry white wine
Juice from 1/2 lemon
Juice from 1/2 orange
Salt and Pepper to taste

Cooking Instructions:
Preheat oven to 450°. In a non-stick pan, place the fish on a drop of extra virgin olive oil. Add the rest of the ingredients and cook for 2 minutes. Place everything on a large piece of aluminum foil. Add a pinch of thyme, close the foil and bake for 5 minutes.