Triglie al Vino Bianco

Red Mullet with White Wine

I just adore the combination of the flavor of the fish with the taste of the cured ham, as they seem to complement each other so perfectly. The origin of this dish is in the Marche, Rossini’s region, where it is often enjoyed with a chilled bottle of Verdicchio dei Castelli di Jesi, the most famous of the superb white wines of this area.


  • 8 red mullet fillets
  • 8 slices Parma ham or prosciutto
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 3 fresh sage leaves, rubbed
  • ¾ cup dry white wine
  • sea salt and freshly ground black pepper


  1. Wash the fish fillets and pat dry on paper towels. Wrap the fish fillets in the ham.
  2. Heat the olive oil in a wide skillet. Lay the ham-wrapped fish in the skillet and cook gently on both sides for about 4 minutes. Turn once.
  3. As the fish cooks, baste with the wine and add the garlic and sage. After 8 minutes, remove the fish from the skillet and season with salt and pepper to taste.
  4. Add the remaining wine to the skillet and increase the heat. Bubble and stir for about 3 minutes, then allow to reduce until thickened. Pour over the fish and serve immediately.