In honour of all things Abruzzo and the Adriatic, Aldo has recreated one of his families’ favourite fish dishes for you to try at home ‘involtini di mullo alle erbe’ (red mullet with herb stuffing). Often overlooked, this Mediterranean fish has a fine and delicately flavoured white flesh. Aldo says: “Red mullet is one of the most under-rated fish and it’s so versatile to cook. Try it for yourself and see. My expert tip – for even more flavour, add zest of orange and some extra virgin oil. Serve with a chilled glass of Gavi and enjoy!”
Recipe serves 4
20 red mullet or red snapper fillets (with skin)
Juice of 1 lemon
2 garlic cloves
1 small onion
3 tbsp olive oil, plus extra for greasing
2 tbsp finely chopped parsley
8 sage leaves, finely chopped
10 thin slices raw ham, halved
125ml/4fl oz white wine
4 tbsp breadcrumbs
Freshly ground black pepper
- Preheat the oven to 200°C/390°F/Gas 6 and grease a baking dish with olive oil. Wash the fish fillets, pat them dry, and season with salt and pepper. Lay them on a platter and sprinkle them with lemon juice.
- Mince the garlic and onion. Heat 1 tablespoon of the olive oil in a frying pan and sauté the garlic, onion and herbs. Remove from the stove and leave to cool slightly.
- Place the fillets skin-side down on a work surface. Spread some of the herb and onion mixture over each one then lay a half slice of ham on top. Roll up the fillets and secure with wooden skewers.
- Place roulades in the baking dish side by side. Bring the wine to the boil then pour it over the fish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil. Bake for 15 minutes.