Red mullet en papillote

Red mullet en papillote

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Although red mullet has delicate flesh it actually has a robust flavour, which means it can be paired with strong flavours. I've used red chilli and coriander here, but you could add some shredded ginger if you wish. If you have a fish bone phobia, you could always use fillets from a larger fish such as sea bass or grey mullet instead.

Ingredients

Quantity Ingredient
4 red mullet, scaled, trimmed and gutted
salt
freshly ground black pepper
2 medium red chillies, trimmed, seeded and thinly sliced
4 spring onions, trimmed and sliced on the angle
2-3 tablespoons olive oil
1 tablespoon flour
4-6 tablespoons water
a few sprigs coriander

Method

  1. Preheat the oven to 200°C. Cut out 4 circles, about 25 cm in diameter, of greaseproof or baking paper.
  2. Score the red mullet a few times on one side and lay one, scored-side up, in the centre of each circle of paper. Season the fish, scatter the chillies and spring onions on top and spoon over the olive oil.
  3. Mix the flour with enough water to form a thin paste. Brush or smear the flour paste around the edge of each paper circle. Crimp the edges by folding and rolling the paper over to form a perfect seal all the way around. If it is not sticking then secure the edges with a few paper clips.
  4. Put the paper parcels in the oven and bake for about 12–15 minutes. Serve on plates, opening the paper up at the table and scattering over the coriander to finish.
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