Red Mullet Baked in Paper

Red Mullet Baked in Paper

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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.
Servings: 2
Calories: 220


  • 2 red mullet each weighing about 8 oz
  • 1 tbsp chopped fresh parsley
  • 1 small onion skinned and sliced
  • 2 oz mushrooms chopped
  • finely grated rind and juice of 1 lemon
  • salt and pepper


  • 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.
  • 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.
Calories: 220 kcal
Carbohydrates: 11 g
Protein: 31 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 74 mg
Sodium: 103 mg
Potassium: 792 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 366 IU
Vitamin C: 38 mg
Calcium: 92 mg
Iron: 2 mg
Cuisine British
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