The pickerel is a freshwater fish that belongs to the pike family and lives in the northeastern regions of North America. This is a highly valued white-fleshed fish that is often served fried. This recipe calls for cooking “al cartoccio,” a healthier method that involves wrapping the fish and other ingredients in a sheet of baking paper, inside which they will steam, absorbing all the aromas. You can replace the baking paper with aluminum foil and cook the fish on the stove or barbecue.
Ingredients for 4 portions
- Carrots, cut into matchsticks 200 g
- Red peppers, cut 100 g
- Pickerel fillets, skinless 2 (about 150 g each)
- Celery, cut into matchsticks 80 g
- White wine 60 ml
- Lemons, cut into 1⁄2 cm rounds 2
- Red onion, cut into matchsticks 80 g
- Potatoes, cut into matchsticks 300 g
- Zucchini, cut into matchsticks 100 g
- Olive oil 15 ml
- Salt and ground pepper At will
- Fresh herbs (cilantro, parsley or thyme), chopped 20 g
Preparation
Preheat the oven to 230 degrees F.
Take 4 large sheets of baking paper and spread the vegetables evenly on the bottom half of each sheet.
Arrange the pickerel fillet on top of the vegetables. Season with salt and pepper. Drizzle 15 ml white wine over each fillet and top with the lemon washers, olive oil, and herbs.
Fold the top of the sheet over the fish so that it joins the bottom edge. Fold the bottom edge several times making 2.5 cm folds and crumple it to seal it, then repeat the process with the 2 side ends to make a well-made package.
Transfer the wrappers to a baking sheet and bake in the oven for about 10 to 12 minutes, until the fish is perfectly cooked and the vegetables are tender.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.