A simple, tasty dish originating from West Africa, Red Mullets Baked with Shrimps may be served with rice or hot crusty bread. Accompany with a light well-chilled Moselle wine, such as Bernkasteler.
3 fl. oz. lemon juice
2 fl. oz. water
1 tablespoon Worcestershire sauce
3 fl. oz. tomato ketchup
½ teaspoon dried rosemary
4 red mullets, cleaned and with the eyes removed
1 oz. butter
8 oz. shrimps, shelled
3 fl. oz. olive oil
1 lemon, thinly sliced
1 bunch watercress, washed and shaken dry
In a large mixing bowl, combine the lemon juice, water, Worcestershire sauce, tomato ketchup, rosemary and peppercorns and beat well with a fork until the ingredients are thoroughly combined. Place the fish in the mixture. Cover the bowl and set aside to marinate for 30 minutes, at room temperature, basting occasionally.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
1 tablespoon of the butter, grease an ovenproof dish large enough to take the fish in one layer. Remove the fish from the marinade. Discard the marinade.
Arrange the fish in the dish, cut the remaining butter into small pieces and dot them over the fish. Scatter over the shrimps. Pour the olive oil over the fish.
Place the dish in the oven and bake the fish, basting occasionally, for 20 to 30 minutes or until the flesh flakes easily when tested with a fork.
Remove the dish from the oven. Transfer the fish to a warmed serving dish and pour over the cooking juices. Garnish the fish with the lemon slices and the watercress.