Red mullet parcels

This simple dish does not have many ingredients but that is its strength.  Red mullet is one of the most flavoursome of fish and this flavour is not diluted by unnecessary additions.  Cooking in paper adds to the intensity of the aromas and tastes.

The dish can be served as a starter or as a main course.  If the fish are very small, two can be enclosed in each parcel.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 35 Mins

Ingredients

For 2 servings…

2                    Red mullet  - scaled and cleaned

                      Pepper  - freshly ground, black 

                      Salt          

2                    Bay leaves

½ tbs             Rosemary  - fresh, stripped from a branch

2 cloves           Garlic  - sliced thinly  

3 tbs               Olive oil    

1                    Lemon  - sliced into 8 slices     

Method

Preheat an oven to 200°C.

Sprinkle the fish inside and outside with pepper and salt.

Place a bay leaf in the middle of a large sheet of greaseproof paper, top with a fish and then sprinkle with the rosemary, garlic and the olive oil - drizzling a little in the cavity as well as over the top.  Scatter slices of lemon over the fish.

Fold the greaseproof paper and seal with twists to make a loose parcel with enough room for the steam to waft up around the fish while it is cooking.

Repeat for the second parcel.

Transfer the parcels to a baking sheet and cook for 20 minutes.

Slide the parcels onto warmed plates and serve.

Wine recommendations

A white wine.

Conventional

     Picpoul de Pinet

Interesting

     Jurançon sec

     Muscadet Sèvre et Maine Sur lie

     Santenay

Special

     Pernand-Vergelesses blanc