Rougets en Papillote “Baumanière”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


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