Italian Pesce Al Cartoccio
Fish cooked and served in the paper is a great favorite in Italy as well as in some of the other Mediterranean countries. One of the best and most popular fish used in this type of cookery is the delicate red mullet, prized since ancient times for its particularly appealing flavor. Although there are many varieties of mullet, the two most common ones in Europe are the red and gray, both taken slat water. In America, there are both fresh and saltwater mullets of varying sizes. Any of these or other white-fleshed fish may be used as a substitute for the red mullet. As for paper, Italians generally use parchment, but aluminum foil is also used.
- Parchment paper or aluminum foil.
- Two medium onions, finely chopped.
- Two garlic cloves, crushed.
- Three tablespoons butter.
- Olive oil.
- Two medium carrots scraped and diced.
- Two medium celery stalks, cleaned and diced.
- Salt, and pepper to taste.
- Four small red mullets, or other white-fleshed fish, dressed, washed, and dried.
Cut 4 pieces of parchment paper or foil that are large enough to completely enclose each of the fish. Saute the onions and garlic in the heated butter and two tablespoons of oil until tender. Add the carrots and celery and saute another 2 minutes. Stir in the parsley and season with salt and pepper. Remove from the stove. Place each fish on a piece of parchment or foil. Spoon the sauteed vegetable mixture over the fish, dividing it evenly. Sprinkle with olive oil, if desired. Fold over the paper to enclose the ingredients completely and crinkle the edges to secure them. Place on a baking sheet and cook in a preheated hot oven for about 15 minutes, until the fish is tender. Serve the fish on paper, to be opened at the table.