Red Mullet Baked en Papillote from The Times Cookery Book by Katie Stewart
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 a...
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Ingredients
- parsley and lemon
- 1 tablespoon lemon juice
- freshly milled pepper
- olive oil
- 4 red mullet
- salt
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