Snapper cooked in paper (dentice in cartoccio)

Paper packages are a great way to cook fish as they trap in all the rich, juicy flavours. For this recipe Guy Grossi uses crab meat as well as ginger, garlic and a Tuscan black cabbage called cavolo nero to give his parcel an a little something extra.

• serves

  4

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, crushed
• 10 cm piece ginger, finely grated
• 100 g (1 bunch) cavolo nero (see Note), trimmed, shredded
• 1 celery stalk, cut into 6cm batons
• 200 g crabmeat
• 100 g butter, melted
• 8 x 175 g baby snapper fillets, pin-boned
• 4 sprigs flat-leaf parsley
• 4 sprigs coriander

Drink match 2010 Chalmers Vermentino.

Instructions

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.

Photography by Derek Swalwell.

As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.