Seafood: 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 red and gray, both taken from salt water. In America, there is both fresh and saltwater 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 excellent.

Recipe

Parchment paper or aluminum foil.

2 medium onions, finely chopped.

2 medium carrots, scraped and diced.

2 garlic cloves, crushed.

3 tablespoons butter.

Olive oil.

Half cup chopped fresh parsley.

Salt, and pepper to taste.

4 small red mullets, or other white-fleshed fish, dressed, washed, and dried.

2 medium celery stalks, cleaned and diced.

The Cooking

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 2 teaspoons 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 the paper, to be opened at the table.