Trota in Cartoccio

Enveloping a fish in a leaf, clay or salt is a method that was used by the ancient Romans. This form of cooking retains the juices in the envelope, enabling the food to be gently cooked in hot moisture and filling it with flavour.

You may use either greaseproof paper or aluminium foil, taking care not to envelope the fish too tightly or it will come into contact with the paper which would remove the skin when you open the parcel. The best effect is achieved when the parcel is opened