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
- 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!