Vine Leaf Whole Mullet
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 medium, red Mullets (scaled and gutted)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp herbes de Provence
- 3 Tbsps olive oil
- 1 Fennel bulb
- 3 ½ ozs cherry Tomatoes (quartered)
- 4 Tbsps chopped parsley
- 4 slices lemons
- pickled Grape leaf
- mixed Fresh herbs (to garnish)
- Lemon wedge (to garnish)
Preparation steps
1.
Rinse the mullet inside and out and pat dry with kitchen paper. Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Mix the garlic with the herbes de Provence and the oil. Rub the fish inside and out with the mixture and put in a cool place for 30 minutes.
3.
Meanwhile, wash and trim the fennel and put the leaves to one side. Cut the bulb into quarters, remove the stalk and cut the fennel into thin strips using a mandolin slicer. Chop the leaves finely.
4.
Mix the fennel strips, leaves, tomatoes and chopped parsley together, season with salt and pepper and place in the cavities of the fish with the lemon slices.
5.
Rinse the vine leaves and pat dry, then spread them out close to each other. Salt the fish, lay each one on vine leaves and wrap tightly so the bodies are covered but the heads and tails are still visible. Tie the leaves in place with kitchen string.
6.
Lay the fish in a greased ovenproof dish, drizzle over a little olive oil then cover with foil and bake for 20-25 minutes. Remove the string and serve garnished with the fresh herbs and lemon wedges.
