Triglie Ripiene al Cartoccio

(Stuffed red mullet in baking paper)

Serves: 12

12 red mullet

100g breadcrumbs

2 garlic cloves, chopped

2 sprigs rosemary, chopped

1 handful of continental parsley, chopped 

2tbsp extra virgin olive oil, plus extra

salt and pepper

Preheat the oven to 190˚C. Cut 12 30 by 30cm squares of baking paper.

Scale and wash the mullet. Make a cut in the belly of each fish and remove the bones, leaving the head and tail intact. In a bowl mix the breadcrumbs with the garlic, rosemary, parsley, oil and salt and pepper. Stuff the cavity of each fish with the filling

Place each fish lengthways in the centre of each piece of baking paper. Drizzle over some olive oil and bring the two sides of the paper together, fold them over a couple of times towards the fish. Finish by twisting the baking paper at both ends.

Place the wrapped fish on a baking tray and bake for 12 minutes or until cooked. Place each fish on individual plates, open each bag, season with sea salt and serve with the  chicory salad.

Insalata di Cicoria, Finocchio e Arancia

(Chicory, fennel and orange salad)

Serves: 12

2 heads of chicory or endive

1 orange

1 head of baby fennel

50ml extra virgin olive oil 

juice of 1 lemon

salt and pepper

Wash and drain the chicory. Set aside in a large bowl. Using a mandolin, cut the orange into 3mm (approx.) slices and scatter over the chicory. Shave the fennel on the mandolin and scatter over the salad. Mix the olive oil and lemon juice together with salt and pepper and dress the salad.