Tinca Ripiena all’Iseana

Stuffed Baked Barramundi

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This dish is traditionally cooked in a terracotta pot, using tinea (tench), a freshwater fish from the Lombardian lakes that was introduced to Australia and is now found in freshwater lakes and rivers in south-eastern Australia. It lives among the weeds and can have a slightly muddy flavour – traditionally cooks would spoon vinegar into the mouths of live fish to help counteract this. Tench can be hard to buy in Australia, so I’ve used barramundi here, and Murray cod is also good coo