Red mullet with fennel
Instructions
Cleaned and gutted the fish, wash and dry them, then add salt and pepper.
Inserted into each half a sprig of wild fennel and a pinch of fennel seeds and place in a greased baking dish with 1 tablespoon of oil.
Emulsify the lemon juice with 3 tablespoons of olive oil, a pinch of salt and a pinch of pepper, mix in the chopped parsley and sprayed the fish evenly with the seasoning.
Cook the fish for about 20 minutes in the oven at 200 degrees already warm and serve warm or lukewarm.
For a presentation of greater impact, cook fish en papillote, individually wrapped in parchment paper or aluminum foil and increasing a few minutes cooking time.
Ingredients and dosing for 4 persons
- 800 g of mullet (fish 200 g each)
- 2 sprigs of fennel
- 1 teaspoon of fennel seeds
- 1 lemon
- 1 teaspoon of chopped parsley
- 4 tablespoons of olive oil
- Salt
- Pepper