Pesci Arrostiti e Freddi

Red mullet, mackerel, grey mullet

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

One of the Venetian ways of preparing fish is by baking them with herbs and oil in earthenware in the oven, applying a little more oil when they have cooled, and serving them with slices of lemon and fresh herbs, very cold. Red mullet, mackerel, or grey mullet are suitable fish for such treatment.


  • 4 fish
  • ¼ pint olive oil
  • 2 bay leaves shredded
  • <


Clean the fish, dry them, and sprinkle them with a little cayenne pepper. Lay them in an earthenware shallow baking dish and pour half the oil on them. Make a few long incisions in the uppermost sides of the fish, and lay the different herbs in the cuts with a little salt. Squeeze half the lemon over the fish, put the dish in a hot oven near the top so that they brown.

Cook them for 25-