Red Mullet in Paper (Triglie in Cartoccio)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4x350g/12 oz red mullet salt 1 lemon, halved
freshly ground black pepper 4 small sprigs fresh rosemary 4 tablespoons olive oil
1 medium onion, finely chopped 1 clove garlic, finely chopped 1 celery stalk, finely chopped
2 tablespoons chopped flat-leaf parsley



1 Scale and clean the fish, leaving the heads attached. Rub the cavities with salt, rinse, drain and wipe dry with kitchen paper. Cut two shallow diagonal slashes on each side of the fish. Squeeze the lemon juice into the cavities and over the skin, and season with salt and pepper. Place a sprig of rosemary in each cavity and set aside.
2 Heat 2 tablespoons of oil in a frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and celery, cook gently for a further 10 minutes, then sprinkle on the parsley and salt and pepper.
3 Preheat the oven to 200 C/400F/gas mark 6. Cut four sheets of paper, brush with the remaining oil, lay on the fish and the onion mixture and squeeze lemon juice on top.

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