Pesce al Cartoccio with Tomatoes, Olives, and Lemon

Why You’ll Love This Recipe

• Hands-off cooking: everything steams together in one tidy parchment packet.
• Bright Mediterranean flavors from tomatoes, olives, capers, lemon, and herbs.
• Moist, perfectly cooked fish with a built-in pan sauce from wine and juices.
• Elegant enough for company, easy enough for a weeknight.

Grocery List

• Produce: Cherry tomatoes, garlic, shallot, lemon, fresh parsley, fresh thyme (or rosemary)
• Dairy: Unsalted butter (optional, for finishing)
• Pantry: Whole branzino or red snapper (from fishmonger), pitted olives, capers, extra-virgin olive oil, dry white wine, kosher salt, black pepper, red pepper flakes, parchment paper

Full Ingredients

Fish

• 1 whole branzino, 1 to 1.25 lb (450–570 g), scaled and gutted (or 1.25–1.5 lb/570–680 g whole red snapper)
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided

Aromatics and Vegetables

• 1 pint (10 oz / 280 g) cherry or grape tomatoes, halved
• 1/3 cup (50 g) pitted olives (Castelvetrano for mild green, or Kalamata for briny purple), halved
• 1 tbsp capers, rinsed and drained
• 3 garlic cloves, thinly sliced
• 1 small shallot, thinly sliced (optional but lovely)
• 1 small lemon, half thinly sliced, half reserved for squeezing at the end
• 6 sprigs fresh flat-leaf parsley, plus extra for chopping
• 4 sprigs fresh thyme (or 1 small sprig rosemary)

Liquids and Fats

• 2 tbsp extra-virgin olive oil
• 1/4 cup (60 ml) dry white wine
• Pinch red pepper flakes (optional)
• 1 tbsp unsalted butter, cut into small cubes (optional, for extra richness)

To Cook and Serve

• 2 large sheets parchment paper (about 15 x 20 in / 38 x 50 cm each)
• Lemon wedges, for serving
• Crusty bread, for sopping up the juices (optional but recommended)

Step-by-Step Instructions

Step 1: Preheat oven and prep parchment

Place a rimmed baking sheet on the middle rack and heat the oven to 425°F (220°C). Preheating the sheet helps the packet start steaming right away. Cut two large sheets of parchment. Stack them for a sturdier packet.

Step 2: Season the fish

Pat the fish very dry with paper towels, inside and out. Season the cavity and exterior with 3/4 tsp salt and 1/4 tsp pepper. Tuck 3–4 lemon slices, 3 parsley sprigs, and 2 thyme sprigs (or a small rosemary sprig) into the cavity. Set aside while you prepare the vegetables.

Step 3: Toss the aromatic bed

In a bowl, combine the cherry tomatoes, olives, capers, garlic, and shallot. Drizzle with 2 tbsp olive oil, add the remaining 1/4 tsp salt and 1/4 tsp pepper, and a pinch of red pepper flakes if you like heat. Toss to coat.

Step 4: Build the packet

Lay the stacked parchment sheets on the counter. Pile the tomato mixture in the center in a bed roughly the length of the fish. Place the fish on top. Scatter any remaining lemon slices over the fish. Pour 1/4 cup wine over everything and dot the top with butter cubes if using. Add the remaining parsley and thyme sprigs on top.

Step 5: Seal tightly

Fold the parchment over the fish to align edges. Starting at one end, make small overlapping folds (1/2 inch / 1 cm) all the way around to crimp and seal, creating a tight half-moon packet. Ensure there are no gaps; a tight seal traps steam and cooks the fish evenly.

Step 6: Bake and rest

Transfer the packet to the preheated baking sheet and bake for 18 minutes. Remove from the oven and let rest 5 minutes to finish steaming. If you have an instant-read thermometer, carefully slit a small hole and probe the thickest part of the fish: you’re looking for 125–130°F (52–54°C).

Step 7: Open and serve

Cut the packet open away from your face to avoid hot steam. Discard herb stems. Spoon the aromatic juices over the fish and squeeze the reserved lemon half on top. Sprinkle with chopped parsley. Serve directly in the parchment on plates or slide the fish and vegetables onto a platter. Pair with crusty bread or simple potatoes.

Pro Tips

• Ask your fishmonger to scale and gut the fish; a smooth, scale-free skin makes for easier eating.
• Rinse capers and taste an olive; both can be salty. Adjust the added salt accordingly.
• A tight parchment seal is essential. If you’re worried about leaks, double-wrap the packet.
• Doneness cues: flesh turns opaque and flakes easily; the backbone pulls away cleanly. Aim for 125–130°F (52–54°C).
• For a richer sauce, whisk in a teaspoon of cold butter after opening the packet, then spoon over the fish.

Variations

• Fennel and Orange: Add 1 cup thinly shaved fennel and a few strips of orange zest; swap thyme for basil.
• Spicy Oregano: Add 1 tsp dried oregano and extra red pepper flakes; use Kalamata olives for deeper brininess.
• Potato Bed: Thinly slice 1 small waxy potato and microwave 2 minutes to soften. Layer under tomatoes before adding the fish; bake 22 minutes.

Storage & Make-Ahead

Best enjoyed fresh. Leftovers keep up to 1 day in an airtight container; remove from parchment and cool quickly. Reheat gently in a 325°F (165°C) oven for 8–10 minutes or steam, just until warmed through. Assemble packets up to 6 hours ahead: keep refrigerated on a tray, then bake straight from the fridge, adding 2–3 minutes to the cook time.

Nutrition (per serving)

Approximate: 410 calories; 22 g fat; 10 g carbohydrates; 3 g fiber; 4 g sugar; 37 g protein; 860 mg sodium. Values will vary with fish size and how much sauce is consumed.