Hake cartoccio with mashed peas

Cartoccio is a thermal processing method that uses a paper bag to create steam and preserve moisture in the fish. It also intensifies aromas and flavour.

  • 25 min
Hake cartoccio with mashed peas


  • 4 white fish fillets (hake or sea bass) about 150 g each
  • 6 tbsp tbsp extra virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 red onions, cut into rings
  • zest of 1 lemon
  • 1 tbsp Vegeta All-Purpose Seasoning

For the Mashed Peas

  • 450 g frozen peas
  • 1 small onion, chopped
  • 1 chicken stock cube
  • 20 g butter


  1. Sprinkle the lemon juice and Vegeta onto the fish fillets. Prepare a baking pouch out of baking paper.
  2. Smear the paper with olive oil, place the fillets on the paper and cover with the onion rings and lemon zest. Pour a little olive oil over the fillets and close the pouches. Place them on a baking tray and bake in a preheated oven at 220°C for 10 minutes.
  3. Boil the frozen peas in 250 ml of boiling water with the chopped onion and chicken stock. When it comes to the boil, cook for a further 10 minutes then drain and add the butter. Mash with a hand blender.
  4. Bring the baked fish to the table still in the paper pouches, then open and serve with the peas.

Serving: Serve the mashed peas with the baked fish.

Chef's tip: A dish al cartoccio must be opened at the table so that the lovely aromas are released in front of you at the right time.