Red Mullet Baked in Paper recipe
information
Red mullet is known as the woodcock of the sea because you can eat it all-there's no need to remove the insides. Cooking in paper conServes all the juices, and the parcels, when opened at table, show the attractive red colour to advantage as well as allowing diners to enjoy the delicious smell as the paper is opened.
ingredients
2 red mullet, each weighing about 225 g (8 oz)
15 ml (1 tbsp) chopped fresh parsley
1 small onion, skinned and sliced
50 g (2 oz) mushrooms, chopped
finely grated rind and juice of 1 lemon
salt and pepper
15 ml (1 tbsp) chopped fresh parsley
1 small onion, skinned and sliced
50 g (2 oz) mushrooms, chopped
finely grated rind and juice of 1 lemon
salt and pepper
method
1. Cut two squares of greaseproof paper large enough to wrap the fish. Place the fish on top, then add the remaining ingredients. Fold the paper to make a secure parcel.
2. Place the parcels on a baking sheet and bake at 180°C (350°F) mark 4 for 30 minutes, until the fish is tender. Serve the fish in their parcels accompanied with boiled potatoes and broccoli.
2. Place the parcels on a baking sheet and bake at 180°C (350°F) mark 4 for 30 minutes, until the fish is tender. Serve the fish in their parcels accompanied with boiled potatoes and broccoli.
serving amount
serves 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
