Aċċiola Al Cartoccio

Indulge in this vibrant Mediterranean-inspired dish: a flaky Aċċiola fish baked to perfection and bursting with flavour.

1 Aċċiola (Greater Amberjack) Fish
4 tbs EV Olive Oil
200g Cherry Tomatoes
1 Lemon
1 Onion
2 Cloves of Garlic
Handful of Fresh Parsley
100g Calamata Olives
400g Russell Potatoes
Basil Oil For serving:
Handful of Fresh Basil
200ml EV Olive Oil
Salt & Pepper to taste

Method

step 01

Slice open the bottom of the fish and clean. Add Slices of Lemon.

step 02

In a bowl mix the EV olive oil , cherry tomatoes, chopped onion, cloves of garlic, handful of ffresh parsley & calamata olives.

step 03

Transfer the Aċċiola to a tray lined with carta forno and add the bowl ingredients on top.
Close and seal with foil. Add Potatoes to the dish and bake in the oven at 180°C for 20 mins and 10 mins uncovered.

step 04

While the Aċċiola is cooking prepare a Basil Oil for serving by blending a handful of fresh basil, EV olive oil and Salt & Pepper to taste.

step 05

Peel off the skin & remove bones. Serve the Aċċiola fillets with potatoes and veggies on the side and a drizzle of basil oil on top. Enjoy!

Not sure where to start? Follow along with our easy video guide.

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