Stuffed Red Mullet

Name: Stuffed Red Mullet (Barbounia Gemista)
Cuisine: Greek
Ingredients: 1 small tomato, cored, peeled and diced; ⅔ cup chopped fresh flat-leaf parsley, plus 4–5 sprigs for garnish; 1 cup extra-virgin olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 large red mullet, snapper or sea bass (about ½ pound each), cleaned, rinsed and patted dry; 4 large red mullet, snapper or sea bass (about ½ pound each), cleaned, rinsed and patted dry; 4 large red mullet, snapper or sea bass (about ½ pound each), cleaned, rinsed and patted dry; 4 large red mullet, snapper or sea bass (about ½ pound each), cleaned, rinsed and patted dry; ¼ cup freshly squeezed lemon juice; 2 tablespoons water; 1 lemon, sliced

Barbounia Gemista

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

DORA PARISI and her sister Maria Koutsoumbis, from Molyvos, Lesbos, serve this dish to guests. The stuffing of chopped fresh tomato and parsley, placed in the cavity of the fish a few minutes before grilling, doubles as a kind of marinade. As the fish cooks, the flavor of the stuffing permeates the flesh, making the mullet equally wonderful warm or at room temperature.

The fish that Dora and Maria use comes straight from the fishing

Ingredients

Europe
Greece
Molyvos
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method