Red mullet en papillote from Mark Hix on Baking by Mark Hix
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...
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Aluminum foil
Ingredients
- 2-3 tbsp olive oil
- 1 tbsp flour
- 2 medium red chillies, trimmed, seeded and thinly sliced
- 4 spring onions, trimmed and sliced on the angle
- 4-6 tbsp water
- A few sprigs of coriander
- Salt
- freshly ground black pepper
- 4 red mullet, about 180-200 g each, scaled, trimmed and gutted
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