Ready meals
Jams and marmelade
Food service

Italian baked fish "al cartoccio"

Side dish



15 min

4 servings


400g Cirio Polpa

2 tbsp extra virgin olive oil

4 cod fillet with no skin (100g each)

1 small onion

Fresh thyme

sea salt and black pepper to taste

  1. Wash the fillets with cold water, dry them with paper towels and place them on a plate
  2. Season the fillets with oil, salt and pepper.
  3. Prepare a square paper baking sheet for each fillet, placing a tablespoon of extra virgin olive oil at the base
  4. In a bowl, season the Cirio chopped tomatoes with extra virgin olive oil, salt and pepper
  5. Place the fillets on the previously cut and oiled baking paper and cover them with generous amounts of the seasoned tomatoes 
  6. Add the sliced onion, a few leaves of fresh or dried thyme and bake at 160° in  in a fan oven for 15 minutes
  7. Serve by placing the fillets with their baking paper on the plate and accompany with vegetables or good roast potatoes with rosemary
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