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Red Mullet Baked en Papillote
- Serves
4
- Difficulty
Easy
Published 1974
Ingredients
4 - salt
- freshly milled pepper
- olive oil
1 t
Method
Scrape the scales from the red mullet, cut off the fins but leave on the head and tail. Gut the fish and keep the livers. Wash well, sprinkle the inside of each fish with a little salt and pepper and put the livers back. Wrap the fish carefully in well-oiled greaseproof paper, twisting the ends securely. Arrange on a baking sheet and place in a moderately hot oven (375°F, 190°C or Gas No. 5) an
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