Red Mullet Baked in Paper

Recipes | Baking | Parcels Serves 4 Red Mullet Baked in Paper

Red Mullet is a popular fish all over the Mediterranean and several countries do a version cooked in paper; this recipe would be called Rouget en Papillote in France, Triglie al Cartoccio in Italy and Barbounia sto Harti in Greece.

Ingredients:

12 x 60g Red Mullet fillets, skin on, bones removed 
Extra virgin olive oil 
4 stalks lemon thyme, leaves only
25g salted butter, diced
1 clove garlic, finely chopped
1 lemon, zested and juiced
1 tablespoon dry white wine
Salt flakes and freshly ground black pepper, to taste
Crusty bread, to serve
Green salad, to serve
 

Method:

Preheat oven to 210ºC.

Remove pin bones from centre of fillets using a pair of fish tweezers. 

Lay 4 sheets of baking paper, each large enough to wrap 3 fish fillets, on a clean work surface. Brush with a little olive oil and place 3 fillets side by side, skin-side down, on each sheet. Scatter with lemon thyme, garlic, lemon zest, salt and pepper. Dot with butter and drizzle each parcel with 1 teaspoon each lemon juice and wine.

Fold the paper into a parcel around the fish, without pushing it against the fish, tucking in edges to form a secure package so that steam and juices can’t escape. Place parcels on a baking tray and bake for 8 minutes.

Place cooked parcels on plates for diners to open at the table. Serve with crusty bread and green salad.
 

Alternative species:

Bream, Dory, Garfish, Snapper, Whiting.

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