Tinca Ripiena all’Iseana

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