Italian baked fish "al cartoccio"
Wash the fillets with cold water, dry them with paper towels and place them on a plate Season the fillets with oil, salt and pepper. Prepare a square paper baki
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Parchment paper
- Paper towel
- Measuring spoon
- Plate
- Can opener
- Baking sheet
Ingredients
- 400g Cirio Polpa
- 2 tbsp extra virgin olive oil
- 4 cod fillet with no skin (100g each)
- 1 small onion
- Fresh thyme
- sea salt
- black pepper
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