Rougets en Papillote “Baumanière”

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 small rougets (red mullet), 4-5 ounces each
  • olive oil
  • salt and freshly

Method

Rougets are not emptied before cooking. Just sprinkle each fish with olive oil; season to taste with salt and freshly ground black pepper; place 1 bay leaf on one side of fish and a thin slice of grilled bacon on the other side.

Cut 4 pieces of greaseproof paper approximately inches b