Mullet in a Packet: Triglie al Cartoccio

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
3 to 6 servings
Level:
Easy

Ingredients
  • 3 (1-pound) mullets, cleaned and scaled, or substitute snapper
  • Salt and pepper
  • 1/2 small butternut squash, peeled and cut into julienne
  • 2 cardoon stalks, cleaned, peeled and cut into julienne
  • 2 parsnips, peeled and cut into julienne
  • 1 turnip, peeled and cut into julienne
  • 6 leaves Swiss chard, trimmed and cut into ribbons
  • 2 carrots, peeled and cut into julienne
  • 6 branches oregano
  • 1 bunch Italian parsley, chopped to yield 1/4 cup
  • 1 cup white wine
  • 1/2 cup black olive paste
  • 1 cup extra-virgin olive oil
Directions
  • Preheat the oven to 450 degrees F.

  • Season each fish with salt and pepper, inside and out. Place 1 fish in the center of each of 3 large sheets of parchment paper. Top each fish with a handful of squash, cardoons, parsnips, turnips, Swiss chard, and carrots, 1 branch oregano, some of the parsley, some of the wine, a dollop of olive paste and a generous drizzle of the olive oil. Fold up each packet and seal the edges by folding them over several times.

  • Bake in the oven for 15 to 20 minutes, and serve hot, taking care of the steam that will blast from the hot packet.


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