Red mullet en papillote

Name: Red mullet en papillote
Yield: Serves 4
Ingredients: 4 red mullet, about 180-200 g each, scaled, trimmed and gutted; 2 medium red chillies, trimmed, seeded and thinly sliced; Salt and freshly ground black pepper; 4 spring onions, trimmed and sliced on the angle; 2-3 tbsp olive oil; A few sprigs of coriander; 1 tbsp flour; 4-6 tbsp water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

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

4 red mullet, about 180-200 g each, scaled, trimmed and gutted
Salt and freshly ground black pepper

Fish course
Pescatarian

Method

Preheat the oven to 200°C/gas mark 6. Cut out 4 circles, about 25cm in diameter, of greaseproof or baking paper.

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 oni