Triglie al Cartoccio

Red Mullet in a Parcel


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Baking fresh fish in a parcel of baking parchment or foil is a cooking method used to great effect all over Italy. It has the benefit of retaining all the wonderful flavour of the fish and preventing it from drying out during the cooking process. This is a recipe from Puglia, and like most dishes from this region, it uses very few ingredients. Mullet is quite bony, but it is so delicious cooked in this way that it is worth braving the bones for the magnificent meaty flavour.


  • 4 even-sized red mullet, total weight about 1 kg/ lb, scaled and cleaned
  • 20 ml/4 tsp dried oregano
  • 120 ml/4 fl oz/½ cup extra virgin olive oil
  • 30 ml/2 tbsp chopped fresh parsley
  • 16 black olives, pitted and halved
  • salt and ground black pepper


  1. Preheat the oven to 200°C/400°F/Gas 6. Rinse the mullet thoroughly and pat them dry with kitchen paper. Season generously inside and out, and sprinkle 5 ml/1 tsp oregano inside each fish.
  2. Sprinkle with the remaining olive oil. Bring up the sides of the foil or parchment and twist or fold to enclose the fish completely. Place the parcels in a large roasting pan. Bake for 30 minutes.
  3. Liberally oil four large squares of baking parchment or foil. Place a fish on each and sprinkle with the parsley. Arrange 8 olive halves on each fish.
  4. Place each parchment or foil parcel on a suitable plate for unwrapping at the table, and serve immediately.