Red mullet en papillote

Preparation info
  • Serves


    • Difficulty


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.


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


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