| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 18g | 3g | 6g |
| sugars | fibre | protein | salt |
| 3g | 1g | 22g | 1.6g |
Why I Love Italian Triglia al Cartoccio
In the heart of Boston, or rather, my own culinary lineage, a fusion of New England and Irish tradition breathes, dances, and comes to life – much like the authentic Italian seafood recipe I’m about to share. Love for food knows no boundaries, it transcends oceans, borders, and in this case, cultural identities. The Triglia al Cartoccio recipe I’m about to walk you through, in all its quintessential Italian-label, embodies this universal love.
The fragrance, the look, the taste; it’s an orchestra of flavors. But what makes me adore this recipe is far beyond the symphony it brings to the dinner table.
Triglia al Cartoccio: A Recipe Alive With Memories
I remember the first day Laura and I set foot in Italy. Post a long flight with our then-newborn, the aroma of freshly cooked seafood that greeted us was a welcomed delight, a beckon to a world of extraordinary gastronomic experiences. 
For the uninitiated, Triglia al Cartoccio, an Italian speciality, aligns perfectly with the hearty seafood personas common to Boston fare. This isn’t just another recipe; it’s vibrant with memories, infused with recognized flavors, and so close to my family’s heart that every bite carries a snippet of our story.
Crafting Tradition With a Personal Touch
My renditions of the Triglia al Cartoccio borrow heavily from the foundational precepts set by culinary maestros like Mario Batali. Yet, I love injecting my personal touch to ensure it resonates with my New England roots. Much like the Clams in White Bean Sauce, this dish, with its combination of seafood, wine, and aromatic herbs, could easily be termed a cousin, albeit an Italian one.
While the authentic recipe stands proud in its original glory, having it coupled with the crunchy Roasted Broccoli or the tangy Broccoli and Cauliflower Salad for some contrast is definitely a worthy experiment – if you’re looking to edge a tad further.
Every recipe penned down is a new journey, a voyage of passion and love for food and heritage. Triglia al Cartoccio is no different. It’s not Italian. It’s not Irish. It’s not Bostonian. It’s a humble plea to the beautiful language of love and memories we so boldly call cooking. Enjoy!
What You’ll Need
- 6 red mullets, gutted and cleaned
- 2 cloves of garlic, minced
- 1 bunch of fresh parsley, chopped
- 1/2 cup of extra virgin olive oil
- 1 cup of white wine
- 2 lemons, juiced
- 2 tomatoes, diced
- Salt and black pepper to taste
- 1 teaspoon of dried oregano
- 6 squares of baking parchment
Method
Step One
Preheat your oven to 200 degrees Celsius (approximately 390 degrees Fahrenheit). While the oven is heating, prepare your 6 red mullets by rinsing them, making sure they are gutted and cleaned properly.
Step Two
Next, on each baking parchment, place one red mullet. Salt and pepper each fish well both on its surface and inside its cavity. Then, sprinkle minced garlic, dried oregano, and some chopped fresh parsley on each fish.
Step Three
Slice the lemons and squeeze the juice over each fish. Drizzle each fish with extra virgin olive oil and pour a little white wine over each red mullet. Put a few diced tomatoes along each fish.
Step Four
Wrap each fish individually with the baking parchment forming a packet. Make sure each packet is sealed tightly to prevent the juices from leaking out.
Step Five
Place the packets on a baking tray and put them into the preheated oven. Bake for about 20-25 minutes or until the fish is cooked through. The fish should be flaky and tender when done.
Step Six
Once cooked, remove the baking tray from the oven and allow the fish to rest for about 5 minutes before unwrapping the packets. Be careful when opening the packets as the steam inside can be very hot. Serve the fish while hot and enjoy!
