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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.