Triglie all’Anconetana

Name: Triglie all’Anconetana (Red Mullet with Rosemary and Parma Ham)
Yield: Serves Four
Cuisine: Italy
Ingredients: juice of 1–2 lemons; salt and pepper; 1 sprig rosemary, chopped fine; 4 red mullet of 200–225 g (½ lb) each, uncleaned weight; 2 sprigs parsley, chopped fine; 1–2 cloves garlic, crushed; 4 slices Parma ham, very thin; 100 ml (3½ fl oz) olive oil; 2 tbs or so of toasted breadcrumbs

Red Mullet with Rosemary and Parma Ham

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Mediterranean Seafood

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.

Ingredients

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

Europe
Italy
Mediterranean

Method

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