Al cartoccio refers to an Italian cookery technique where fish is cooked in parchment with the flavourings of garlic, rosemary and lemon.
The original recipe for this called for hake, but you can use any white fish. I used River Cobbler (£2.50 for 2 fillets at Sainsbury), although it is imported all of the way from Vietnam. Will try and get some hake next time.
It also called for chopped chilli but I tried that and it dominated the flavour of the whole dish so I added a whole one and discarded it at the end. I served it with an indulgent cauliflower puree and roasted baby leeks and tender stem broccoli.
It takes around 30 minutes to prep and cook.