Sgombro in Cartoccio

By LeeBoruchow

Cooking in paper almost always yields a perfectly cooked fish. For this recipe, use bluefish, mackerel, or some other high flavor oily fish, to properly balance out the other strong flavors that go in the "package."

Ingredients

• extra-virgin olive oil
• 4 pieces bluefish fillet, 1 1/2 pounds total
• Salt and freshly ground black pepper
• 2 blood oranges, zested and segmented, plus 2 more for juicing.
• oregano flowers, or other late summer herb flowers
• 1 medium red onion, sliced paper thin
• 1 clove garlic, sliced paper thin
• 4 fresno chiles, like fresno, halved
• sprigs of italian parsley, plus extra finely chopped
• sprigs of mint, plus extra finely chopped

Preparation

Step 1

Preheat the oven to 400 degrees F.
Season fish. Cut prchment paper to size. Place fish on the bottom half of paper, and top with slices of onion, garlic, 2 chili halves, 1 sprig parsley, 1 sprig mint, shake of oregano flowers, a large pinch of orange zest, juice of one half of an orange, and a drizzle of olive oil.
Fold parchment over and crimp edges.
Bake for 10-15 minutes. Bring to plates and cut open. Add a bunch of chopped parsley and mint, another squeeze of orange juice, another drizzle of olive oil, and some orange segments.