Triglie al cartoccio

Clean the mullets: wash, remove the entrails, squamatele gently with the blade of a knife and place them as on a plate.

In a bowl mix a decilitre of olive oil of excellent quality, finely chopped parsley, the juice of half a lemon, salt and a pepper minced.

Put in the fish marinade and let stand for a few hours at least, taking care of distributive pattern occasionally with great delicacy.

Spent the time indicated, remove the fish from the marinade and place them, one by one, on two aluminium sheets.

Spread the marinade over the fish remained in the bowl, place on each of them a slice of lemon, then close the wrappers and cook in the oven already warm (220 degrees) for 20 minutes.

Bring on the table fish, just removed from the oven, still enclosed in their foil, so that each diner can open it personally and fully enjoy the flavor of the preparation.

---ADVICE.

Cooking en papillote is one of the methods easier and tastier to prepare just about any kind of fish.

The mullet does not escape this rule, particularly if they are the famous red mullet, which sometimes reach and exceed the 300 g weight and are particularly suitable for this type of preparation.

Remember that, whatever their size, the mullet fish are rather fragile, therefore must be handled with great caution and touch as little as possible during cooking.