Baked Paolotto “al cartoccio”

Paolotto, also known as “Fragolino” or “Pagello”, is a local fish with little fat, rich in proteins, potassium and iron, not to mention calcium and magnesium. Today we’ll bake it in foil or “al cartoccio”!


  • 1 Paolotto fish (about 350 gr)
  • 10 cherry tomatoes
  • 1/2 clove of garlic
  • Extra virgin olive oil
  • Salt
  • Parsley to taste
  • White wine (optional)

Pre-heat the oven to 180 degrees. Cut the tomatoes into wheels, chop the garlic into slices and select the best parsley leaves. Take a sheet of foil long enough to enclose the fish, put in the Paolotto, tomatoes, garlic, parsley, salt, a drizzle of olive oil and a dash of white wine. Close the foil well and put it on a baking pan with one or two fingers of water. When the oven is hot, cook for about half an hour. Check the cooking with a fork, if it enters easily then the fish is ready. Bon appétit!


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