Triglie al Cartoccio

By LeeBoruchow

This is ideally done with little mullet in individual bags, but ill often do the whole dish as one big snapper and fillet it table-side.

Ingredients

• 4 (1-pound) mullet, cleaned and scaled
• Salt and pepper
• 1/2 small butternut squash, peeled and cut into julienne
• 2 artichokes, cleaned and thinly sliced
• 2 parsnips, peeled and cut into julienne
• 1 radish or turnip, peeled and cut into julienne
• 1 bunch Swiss chard, trimmed and cut into fine ribbons
• 2 carrots, peeled and cut into julienne
• 1 small bunch of oregano
• 1 cup white wine
• 1/2 cup black olive paste
• extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450 degrees F.

Season each fish with salt and pepper, inside and out. Place 1 fish in the center of each of 4 large sheets of parchment paper. Stuff some of the oregano inside each fish and then top each fish with a handful of squash, artichoke, parsnips, turnips, Swiss chard, and carrots. Drizzle each fish with some of the wine and oil and add a dollop of olive paste on the very top. Fold up each packet and seal the edges by folding them over several times.

Bake in the oven for 15 to 20 minutes, and serve hot with another drizzle of oil.