Culture, Faith, Life, Food, Travel Recipes

Cod in Cartoccio

Recipe: Cod in Cartoccio with Garlic, Celery, and Cherry Tomatoes

– 2 cloves of garlic, minced
– 1 stalk of celery, finely chopped
– 10 cherry tomatoes, halved
– 1 teaspoon salt
– 2 tablespoons olive oil
– 2 tablespoons white wine or lemon juice
– 1/2 teaspoon dried oregano
– 1 tablespoon fresh parsley, chopped
– Optional: 2 tablespoons capers or pitted black Moroccan olives
– 2 cod fillets
– 2 pieces of aluminum foil
– Olive oil for brushing


  1. Preheat the oven to 400°F (200°C).  You can also use the grill – high heat – cook covered
  2. In a bowl, combine the minced garlic, chopped celery, cherry tomatoes, salt, olive oil, white wine or lemon juice, dried oregano, and parsley. Mix well.
  3. Optional: If desired, add capers or pitted black Moroccan olives to the mixture and continue to mix.
  4. Brush each piece of aluminum foil with olive oil to prevent sticking.
  5. Place one cod fillet on each piece of foil.
  6. Spread the garlic, celery, and cherry tomato mixture evenly over the cod fillets.
  7. Wrap the foil tightly around the cod, ensuring that none of the juices leak out. This creates a sealed package known as “cartoccio.”
  8. Place the foil-wrapped cod on a baking sheet and transfer it to the preheated oven.
  9. Bake or grill  for approximately 12-15 minutes (turn/flip cartoccio after about 7 minutes) , or until the cod is cooked through and flakes easily with a fork.
  10. Carefully open the foil packages, being cautious of the hot steam. Transfer the cod to serving plates.
  11. Serve the cod in cartoccio immediately, allowing diners to unwrap their own packages at the table.


Note: The cod in cartoccio can be accompanied by steamed vegetables, a side of rice, or crusty bread for a complete meal. Enjoy!