Name: Red Mullet in Sage and Prosciutto
Yield: Serves 4
Cuisine: Romania
Ingredients: lemon wedges, warm ciabatta and rocket (arugula) salad, to serve; 4 large scaled red mullet, or red snapper fillets, 225 g/8 oz each; salt and ground black pepper; olive oil, for drizzling; 8 fresh sage leaves, chopped; 4 large slices prosciutto; 50 g /2 oz butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This lovely fish was highly prized by the Romans, who would pay up to the equivalent of £1000 per fish for a banquet, and the saltiness of Italian prosciutto complements it really well. Baking the red mullet in a high heat turns the skin a beautiful intense pink. Use red snapper if you can’t find red mullet.

Ingredients

4 large slices prosciutto
4 large scaled red mullet, or red snapper fillets, 225 g

Method

Build up the fire on the base of the oven until the temperature reaches 240°C/475°F, this will take about 50 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close th

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Red Mullet in Sage and Prosciutto

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of