Red Mullet Anconetana

Triglie All’Anconetana

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 red mullet, weighing 200 g/7 oz each
  • 4 slices Parma ham, do not remove the fat
  • 8 sage leaves, finely chopped
  • 4 tablespoons extra-virgin olive oil
  • juice of 1 lemon
  • salt and freshly ground black pepper
  • 4 tablespoons fresh breadcrumbs


    Prepare the fish

    Descale, remove the head and tail, eviscerate and cut the mullet down the back bone. Remove all bones with the help of tweezers. Wipe the fillets clean.

    Make a sandwich of 2 fillets of mullet with Parma ham and sage in the middle. Season with salt and freshly ground black pepper.

    Make an emulsion of the olive oil and lemon juice. Arrange the mullet in a single layer in a tray and cover with the emulsion. Leave to marinate for 2 hours.

    Cover the fish with the breadcrumbs and bake for 15 minutes in an oven set at 180°C/350°F/gas 4. The fish should have a nice golden crust. Serve at once with the cooking liquor poured round.