Triglie all’Anconetana

Red Mullet with Rosemary and Parma Ham

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Like Rougets en papillote ‘Baumanière’, this recipe from the Marche combines red mullet with a kind of ham. My guess is that it is the older of the two.


  • 4 red mullet of 200–225 g (½ lb) each, uncleaned weight


Whether or not you choose to clean the fish, make sure that they are thoroughly scaled. Rinse them, pat them dry and leave them for an hour in a marinade made of the ingredients listed.

Combine the finely chopped parsley and the breadcrumbs into a coating, apply this to the fish and then wrap each in a slice of ham.

Strain the marinade into a baking dish, add the olive oil, lay