Red Snapper ‘ al cartoccio’

Serves 2

Ingredients

• 1 Red Snapper (pagel) per person of around 300g each, filleted
• 4 cloves garlic, peeled and chopped
• ½ lemon, juice only
• 8 cherry tomatoes, halved
• Chopped parsley, marjoram and basil
• Salt and pepper
• 1 tbsp chopped pistachio nuts
• Extra virgin olive oil
• Splash of dry white wine

Method

1. Prepare 2 large square pieces of baking paper and place on a flat surface. 
2. Set one fish fillet in the centre of each. 
3. Season with salt and pepper then add the rest of the ingredients. Place the other fillet over the top. 
4. Wrap up well and seal the edges. Place the parcels on a flat baking sheet.
5. Preheat oven to 190°C and bake for 20 mins till fish is cooked.
6. Serve with sea urchin crostini.

Crostini with sea urchins

Ingredients

• 1 tub fresh sea urchins
• 2 cloves garlic, finely chopped
• Handful of parsley, finely chopped
• Extra virgin olive oil
• Cracked pepper

Method

1. Mix the sea urchins in a bowl with the other ingredients and use to top toasted Maltese bread.
2. Decorate with chopped pistachio nuts.