Whiting in Cartoccio

Whiting is a fish that you will find filleted by the fishmongers. However the following dish is best cooked on the bone Mind you it does help if there is a skilled waiter on hand to fillet fish for you at the table.

Ingredients

one whiting per person
for each fish:
one mussel
four clams
some squid tentacles
a little bit of saffron (optional)
half tomato sliced
a tbsp of chopped parsley
a little chopped garlic
olive oil
hot chilli (optional)
salt and pepper

A large piece of parchment or foil (this must be double foil) to wrap the fish

Put some oil into the parchment or foil. The piece should be large enough that when you wrap the fish there is plenty of air space at the top

Take the whole fresh fish and then put one mussel, 4 clams, squid tentacles and a little bit of saffron (if you like), salt and pepper, half tomato per person sliced and on top, chopped parsley and a little bit of chopped garlic. Pour over more olive oil . Hot chilli is an option too.

Seal the package by folding over paper or foil very tightly at the top. The steam should stay inside. It must be well sealed

Then put on a tray into oven at 250 degrees C for 15-20 minutes. (This can also be cooked on a char grill or on a barbecue)

When the paper or foil puffs up, you know that the fish is cooked Serve straight away with all the cooking juices.

Put the package directly onto the plate and cut it in front of your guests so that the steam and aroma of the fish has full effect.