Celebrate your papà with this Italian feast

To make the herb butter
1. Mix all ingredients together in a bowl until butter is blended evenly.
2. Season with salt and pepper. Set aside.

To make the Foil Cartoccio
1. Cut 4 sheets of heavy duty aluminum foil, approximately 14 x 18 inches in size. Size may vary depending upon the size of fish fillets.
2. Place sheet of foil shiny side down, narrow edge toward you, on the work surface.
3. Spread 1 teaspoon of unsalted butter in the center of the bottom half of the rectangle (the foil panel closest to you). Arrange 1 fish fillet with 3 to 4 shrimp on top, and garnish with a few scattered cherry tomatoes and scallions. Season with salt and pepper and drizzle with extra virgin olive oil. Using a teaspoon, place several small dollops of the herb butter on the fish and shrimp.
4. Fold the top half of the foil over the seafood and bring the top and bottom edges together. Fold the edges over several times to make a tight seal, and flip end edges up. Prepare remaining packages in the same way.

To cook the Cartoccio
1. Preheat grill to highest setting.
2. When ready to cook, place the foil cartoccio in the center of the hot grate. Cover the grill and cook until foil pouches are dramatically puffed, approximately 7 to 9 minutes.
3. Serve directly from grill to plate. Using a sharp knife, cut the center of the foil pouch lengthwise, open and take a deep breath.

1. To make puff pastry: Bake 1 sheet of puff pastry according to package instructions and set aside. When cool, split pastry in half horizontally to create the top and bottom layers for the napoleon.
2. Bake second sheet of puff pastry between two inverted sheet pans to prevent pastry from rising, and thereby create the thin crispy middle layer for the napoleon. Set aside to cool.
3. To make mascarpone cream: Combine mascarpone, heavy cream, granulated sugar and vanilla extract. Whip until stiff peaks form, and refrigerate until ready to use.
4. To assemble napoleon: Add mascarpone cream between the bottom, middle and top pastry layers. Dust with powdered sugar and serve.