Snapper cooked in paper (dentice in cartoccio

• Seafood

  • 200 g Crabmeat

• Produce

  • 1 Celery stalk
  • 4 sprigs Coriander
  • 4 sprigs Flat-leaf parsley
  • 1 Garlic clove
  • 1 10 cm piece Ginger

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 100 g Butter

• Other

  • 100 g (1 bunch cavolo nero (see note, trimmed, shredded
  • 8 X 175 g baby snapper fillets, pin-boned

Found on nonnascooking.com

Description

Directions

• Preheat oven to 220°C. Heat oil in a frying pan over medium heat. Add garlic and ginger, and cook for 30 seconds or until fragrant. Add cavolo nero and celery, and cook for a further 5 minutes or until cavolo nero is wilted and celery is tender. Remove pan from heat. Stir in crabmeat and season with salt and pepper.
• Grease a 50 cm-long sheet of baking paper with one-quarter of the butter. Place a fish fillet, skin-side down, in the centre of one half of the paper, season, then top with one-quarter of the crabmeat mixture. Add a sprig of each herb, then top with another fish fillet, skin-side up. Fold paper in half over fish, then fold edges to seal and make a parcel; take care not to tear paper. Repeat with another 3 sheets of baking paper and remaining fish, crabmeat mixture and herbs. Place parcels on an oven tray and bake for 15 minutes or until fish is just cooked.
• Note• Cavolo nero, available from greengrocers, is Tuscan black cabbage; substitute silverbeet.