Red Mullet in Sage and Prosciutto

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

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

Europe
Romania
Main course
Gluten-free

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