Fish in Cartoccio with Zucchini “Pasta”

This recipe for fish in cartoccio with zucchini “pasta” is a wonderfully fresh, light main course, great any time or stylish enough for guests. Cartoccio is Italian meaning cooked in paper, while the French version is en papillote.

Ingredients

4 x 200g firm fish fillets e.g. snapper, ling, gemfish or salmon
1 bunch baby asparagus
200g punnet grape or cherry tomatoes
80g stoned olives marinated with chilli and garlic
100g roasted red capsicum strips with garlic and herbs
1 medium lemon, zested
salt flakes and freshly ground black pepper
1/3 cup (80ml) dry white wine
Extra virgin olive oil
4 medium (600g) firm zucchini, ends trimmed
Small basil leaves, to serve

Instructions

Pre-heat oven to 200°C (180°C fan-forced). Cut 8 pieces of baking paper 20x30cm . Lay four pieces over the bench, top each with a second piece.
Place a fish fillet on each and top evenly with asparagus, tomatoes, olives, red pepper, tomatoes, lemon zest, salt and pepper and drizzle with1 tablespoon each of wine and oil olives or capsicum were marinated in. Bring the long sides of each piece up and fold firmly down. Then fold in the 2 short sides and tuck them under tightly to create a pocket. Repeat to make three more parcels.
Place parcels seam side down on oven tray. Bake until just cooked through, approx. 15 minutes (or less for salmon).
Choose the blade on spiralizer with the smallest holes. Centre the zucchini on the spiralizer. Make into zucchini “pasta”. Blanch for a minute or two in boiling water, drain.
Place fish on serving plates, carefully open the top of each parcel and scatter with a few basil leaves. Serve with zucchini pasta.