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.

Notes

Alternative Species: Bream, Dory, Garfish, Snapper, Whiting.