Red Mullet Ancona Style (Umbria)

Fish

Ingredients

Red mullet - 6

Salt

Juice of 1 lemon

Garlic, crushed - 2 cloves

Rosemary, finely chopped - 1 sprig

Pepper

Parsley, finely chopped - 2-3 sprigs

Fine dry breadcrumbs

Parma ham - 6 large slices

Olive oil - 1/2 cup

Wash the fish gently in salted water and drain. Put them in a shallow earthenware dish and sprinkle with lemon juice, garlic, rosemary and a little salt and pepper. Leave for 1 hour in a cool place.

Combine the parsley with enough breadcrumbs to coat the fish. Take the fish from the marinade, drain them, and then roll in the mixed breadcrumbs and parsley. Wrap each fish in a slice of ham. Put the wrapped fish in a shallow ovenproof dish. Strain the remains of the marinade and mix with the olive oil. Pour this for about 20 minutes, or until cooked. Serve the mullet immediately in the same dish to avoid the danger of breaking them.

Serves 6