"Al cartoccio is the Italian form of en papillote, meaning contained or in paper, which is an effective cooking method that traps the moisture (and flavour) released from the ingredients and creates a steamy poaching chamber it's a bit like a Turkish bath for food! Once out of the oven, but still sealed, the scented steam trapped in the paper returns to liquid and creates a brothy sauce."
"Fish with firm white or pink flesh that breaks into fat flakes is particularly well suited to cooking al cartoccio, both whole fish (cleaned and on the bone) and individual filets (estimate 110g-140g per person). When choosing fish, keep in mind our collective default to cod and haddock, both members of the so-called big five that make up a staggering 80% of UK consumption."
Al cartoccio traps moisture and flavour in paper to create a steamy poaching chamber and a brothy sauce when opened. Firm white or pink-fleshed fish, whole or filleted (110–140g per person), work especially well. Avoid over-reliance on cod and haddock; seek alternatives like hake, huss, North Sea plaice, ASC-certified Scottish salmon, sea trout or farmed rainbow trout. Consult the Marine Conservation Society good fish guide for area-specific recommendations and fishing-method considerations. Fish freezes well, so check frozen sections. Typical seasonings include lemon, parsley, olive oil, salt and a dash of dry vermouth or wine; tomato, olive, caper and fennel variations add seasonal interest. Serve pouches on plates for diners to open.
Read at www.theguardian.com
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