6 red mullet, cleaned and trimmed
1/2 stick (2 oz) 50 g butter
salt and pepper
juice of 1/2 lemon
1/2 stick (2 oz) 50 g butter
salt and pepper
juice of 1/2 lemon
for the garnish
lemon wedges
parsley sprigs
parsley sprigs
method
1. Set the oven at 190°C/375°F/gas 5.
2. Lay each mullet on a piece of foil large enough to enclose it completely. Dot with butter, sprinkle with salt and pepper and add a little lemon juice. Fasten the packages by folding the edges of the foil firmly together over the fish.
3. Put the fish packages on a baking sheet and bake for 20-30 minutes. Remove from the foil, taking care to save the cooking juices. Transfer the fish to a warmed platter, pour over the cooking juices and serve at once, garnished with lemon and parsley.
2. Lay each mullet on a piece of foil large enough to enclose it completely. Dot with butter, sprinkle with salt and pepper and add a little lemon juice. Fasten the packages by folding the edges of the foil firmly together over the fish.
3. Put the fish packages on a baking sheet and bake for 20-30 minutes. Remove from the foil, taking care to save the cooking juices. Transfer the fish to a warmed platter, pour over the cooking juices and serve at once, garnished with lemon and parsley.
serving amount
serves 6
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