One of the best ways to serve this delicious fish, Red Mullets Baked in Foil is a perfect dish for those who are watching their waistlines! Serve Red Mullets Baked in Foil with a crisp green salad and a bottle of well-chilled white Chdteauneuf du Pape wine.
4 medium-sized red mullets, cleaned and with the eyes removed juice of
2 oz. butter
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or
1-½ teaspoons dried basil
1 tomato, blanched, peeled, seeded and finely chopped
1 tablespoon fresh breadcrumbs
2 teaspoon salt
2 teaspoon black pepper
Place the fish in a shallow, medium-sized mixing bowl and pour the lemon juice over them. Set aside to marinate for 30 minutes.
Meanwhile, preheat the oven to mode-rate 350CF (Gas Mark 4, 180°C). Cut out 4 circles of aluminium foil, each large enough to enclose one fish. Using half the butter, generously grease the pieces of foil. Set aside.
In a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Remove the pan from the heat and transfer the onion and garlic to a small mixing bowl. Stir in the parsley, basil, tomato, breadcrumbs, salt and pepper.
Remove the fish from the marinade and dry them on kitchen paper towels. Discard the lemon juice. Spoon the onion and herb mixture into the cavities of the fish. Close the cavities of the fish with cocktail sticks. Place one fish in the middle of each piece of foil and bring the edges of the foil together. Seal the parcels by folding the edges over. Place the parcels on a baking sheet.
Place the baking sheet in the oven and bake the fish for 20 to 30 minutes or until the flesh flakes easily when tested with a fork. Remove the baking sheets from the oven. Open the foil parcels and remove and discard the cocktail sticks.
Serve the fish immediately, in the foil parcels.