Orata al Cartoccio (Sea Bream Baked in a Parcel)

Orata al cartoccio is a simple Italian way of cooking whole sea bream in a sealed paper parcel, trapping steam so the fish stays tender and delicately fragrant. Cherry tomatoes, garlic, lemon, basil and dry white wine cook alongside the fish, creating a light savoury liquor to spoon over at the table. The method is especially good for lean white fish because it protects the flesh from drying out while keeping the flavours clean and bright. Serve it straight from the parcel with the softened tomatoes and juices, alongside bread, potatoes or a crisp green salad.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian coastal home cooking
Flavor profile Light • Citrusy • Herby • Savoury
Techniques Baking in parchment • Steam-roasting
Key equipment Oven • Baking tray • Baking paper
Cooking style Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Sealed-parcel cooking: Baking the fish al cartoccio traps the wine, lemon and tomato juices so the sea bream steams gently and stays moist.
  • Bright but balanced: Lemon juice and dry white wine lift the natural richness of the fish while soft cherry tomatoes add gentle sweetness.
  • Simple preparation: Most of the work is slicing aromatics and sealing the parcels; the oven handles the cooking in under 20 minutes.
  • Built-in sauce: The juices collected inside the parcel become a light, briny sauce for spooning over the fish and any sides.

Get the most out of this recipe

Ingredient notes

  • Choose similar-sized fish: Whole sea bream of a similar size will cook at the same rate, which helps avoid one fish drying out before the other is done.
  • Use a dry white wine: A crisp, dry wine keeps the cooking liquor savoury and bright; avoid sweet wines, which can make the juices taste heavy.
  • Fresh herbs work best: Fresh basil releases its aroma as it steams inside the parcel and gives a cleaner finish than dried herbs.

Timing notes

  • Serve straight away: The fish is at its best as soon as the parcels are opened, while the flesh is moist and the juices are hot.
  • Let the steam settle briefly: A short stand after baking makes the parcel safer to open and allows the bubbling juices to calm slightly.
  • Best cooked fresh: Whole baked fish has the best texture on the day it is cooked; chill any leftovers promptly and reheat gently.

Common mistakes

  • Overbaking the fish: Check the thickest part as soon as the lower end of the cooking time is reached; lean sea bream can dry out if left too long.
  • Not checking the thickest part: The fish should be opaque and flake easily where it is thickest, not just around the tail or edges.
  • Letting the wine escape: Seal the parcels firmly after adding the wine, leaving a little space for steam so the liquid stays inside and perfumes the fish.

Serving ideas

  • Simple potatoes: Boiled new potatoes or roast potatoes work well with the lemony parcel juices.
  • Green vegetables: Serve with steamed greens, green beans or a crisp salad to keep the plate light.
  • Bread for the juices: Crusty bread is useful for soaking up the wine, tomato and olive oil cooking liquor.

Equipment you'll need

Baking tray Chef’s knife Cutting board Oven
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Halve the cherry tomatoes, thinly slice the garlic, and slice half the lemon; squeeze the other half for juice.
  2. Place each sea bream on a large sheet of baking paper and scatter the tomatoes and garlic around and a little inside the cavity. Add 2 to 3 lemon slices and a few basil leaves to each fish, then spoon over the lemon juice.
  3. Pour half the white wine into each parcel, then drizzle 1 tbsp of the olive oil over each fish and the tomatoes. Seal the parcels tightly, leaving a little space for steam, and set them on a baking tray.
  4. Bake for 15 to 18 minutes, until the fish is opaque and flakes easily at the thickest part. Let the parcels stand for 2 minutes before opening carefully to avoid the hot steam.
  5. Open the parcels and finish with the remaining olive oil drizzled over the fish and tomatoes. Serve straight away with the juices from the parcel spooned over.

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Recipe notes

Tips

  • For even cooking, choose two sea bream of a similar size and place them side by side on the tray.
  • Seal the parcels well so the wine steams inside; if you see lots of liquid escaping onto the tray, fold the edges more tightly next time.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the fish is cooked until piping hot throughout.

Substitutions

  • Replace Fresh basil with Fresh parsley for a more peppery, less sweet herbal note.
  • Replace White wine with water if you prefer to cook without alcohol; add a little extra Lemon juice for brightness.

Storage

  • Refrigerate up to 2 days
  • Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a 180°C (355°F) oven until piping hot, or flake the fish and warm it through with the tomatoes and juices.

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Recipe overview

  • Servings: 2 servings
  • Total time: 35min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Fish
Beginner friendly Kid friendly
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