Triglie al Cartoccio

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.