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 Red Mullet Baked in Paper
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 the table, show the attractive red colour to advantage
as well as allowing diners to enjoy the delicious smell as the
paper is opened.
INGREDIENTS: Red mullet - 4 each weighing about 225 g (8 oz), Fresh parsley - 2 tbsp, chopped, Onion - 1 sliced, Mushrooms - 110 g (4 oz) chopped, Lemons - 2 zest and juice.
COOKING:1. Pre-heat oven to 180C / 350F / Gas 4.
2. Cut four 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.
3. Place the parcels on a baking sheet and bake for 30
minutes, until the fish is tender. Serve the fish in
their parcels.
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