Sophie Grigson's Pesce, Gamberi e Vongole al Cartoccio
A fresh, airy parcel of seabass, prawns and clams, taken from Series Two of Sophie Grigson: Slice of Italy.
Ingredients
Method
Step 1
Preheat the oven to 250C/230F/Gas 8. Smear the centre of the sheet of parchment or foil with a little olive oil. No need for this if using a roasting bag.
Step 2
Lay the fillet of seabass, skin-side down, in the centre of the sheet. Season with salt and pepper.
Step 3
Arrange prawns, clams and tomatoes on top. Scatter over the capers and the parsley.
Step 4
Drizzle lightly with a little more olive oil, then the white wine. Bring the sides of sheet up and fold firmly to enclose the fishy parcel. If using a roasting bag tie it neatly.
Step 5
Lay on a baking tray and bake for 15 minutes. Serve swiftly.
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