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Small Fish Fillets in Cartoccio
Serves:4
In Italy a cartoccio is a cornet-shaped twist of paper used to hold sugar candy and other goodies. The goodies in these puffy packages are moist fish fillets, sauced with any one of a number of aromatic possibilities. Cooking must be done by time, as checking is impossible without deflating the packages. A refrigerated fish fillet 3/4" thick will cook in 7 minutes at 400 degrees. Slight overcooking is not a problem, as the steam inside the package keeps the fish moist.
Origin: Italian
Ingredients:

4 (4-ounce pieces) skinless salmon or flounder, 3/4 inch thick
Kosher salt
Freshly ground black pepper
Fresh lemon juice
Unsalted butter, at room temperature
TOPPINGS (use one)

5 tablespoons Pesto
5 tablespoons Green Sauce
8 tablespoons chunky Basic Tomato Sauce, Chunky to Smooth
8 tablespoons Artichoke and Leek Preserve


Preparation:

1. Sprinkle the fish fillet pieces with salt, pepper and lemon juice. Place on a plate and refrigerate, covered, for 4 to 24 hours. 2. Cut 4 pieces of 12 inch-wide aluminum foil, each 18" long. Lightly butter the right hand side of each sheet, leaving a 2" border. Place a piece of fish over the center of each buttered half. 3. Spoon one of the toppings over the fish fillets, dividing evenly. Fold the left hand side of the aluminum foil over the fish, making it meet evenly with the right hand edge. Fold the edges 1/2" toward the fish fillet and press the fold down firmly. Repeat the folding 2 more times. Fold the short ends of the package in the same way. Press firmly all around the edges to insure a tight seal. Repeat with the remaining packages. Refrigerate the packages on a baking sheet up to 3 hours. 4. Heat the oven to 400 degrees. Bake the packages, directly from the refrigerator, 7 minutes. Remove and place on individual serving plates. Serve immediately. Each person pops the package with a fork and slides the fish, topping and juices onto to plate, discarding the foil.
Per Serving (fish only without topping): 158 Calories (40.% from fat); 7g Fat (2g Sat, 2g Mono, 1g Poly); 23g Protein; trace Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 429mg Sodium.  Food Exchanges: 3 Lean Meat; 1/2 Fat.