Mullet in a Packet: Triglie al Cartoccio

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
YIELD: 3 to 6 servings
LEVEL: Easy

ingredients

  • 3 (1-pound) mullets, cleaned and scaled, or substitute snapper
  • Salt and pepper
  • 1/2 small butternut squash, peeled and cut into julienne
  • 2 cardoon stalks, cleaned, peeled and cut into julienne
  • 2 parsnips, peeled and cut into julienne
  • 1 turnip, peeled and cut into julienne
  • 6 leaves Swiss chard, trimmed and cut into ribbons
  • 2 carrots, peeled and cut into julienne
  • 6 branches oregano
  • 1 bunch Italian parsley, chopped to yield 1/4 cup
  • 1 cup white wine
  • 1/2 cup black olive paste
  • 1 cup extra-virgin olive oil
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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 3 large sheets of parchment paper. Top each fish with a handful of squash, cardoons, parsnips, turnips, Swiss chard, and carrots, 1 branch oregano, some of the parsley, some of the wine, a dollop of olive paste and a generous drizzle of the olive oil. 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, taking care of the steam that will blast from the hot packet.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.