Baked Red Mullet with Garlic Parsley Sauce
Whole red mullet baked at 180°C with a vibrant garlic and parsley paste made from crushed herbs, olive oil, and lemon juice. Bay leaves flavor the fish as it roasts until the eyes turn opaque and flesh separates easily from the backbone. A simple, elegant Mediterranean preparation.
Ingredients
- 1 lb red mullet, wholesea bream or striped bass1:1white fish
similar cooking time
- 4 fresh parsley sprigs, whole
- 2 cloves garlic, peeled
- ½ lemon, squeezed
- 2 bay leaves, whole
- 2 olive oil, tablespoons
- salt, to taste(optional)
- black pepper, ground, to taste(optional)
Instructions
- 1
Clean the red mullet if not already done by the fishmonger: use kitchen scissors to cut off the fins, make an incision in the belly, and rinse the interior under running water
- 2
Season the red mullet with salt and pepper, then let rest
- 3
Preheat the oven to 350°F
- 4
Wash and dry the parsley, then separate the leaves
- 5
Peel the garlic cloves and remove the green germ, then chop into pieces
- 6
In a mortar, crush together the parsley leaves, garlic, and a pinch of salt
- 7
Mix the garlic and parsley paste with olive oil and a squeeze of lemon juice
- 8
Coat the bottom of a baking sheet with some of the seasoning paste, then place bay leaves and the red mullet on top
- 9
Cover the fish with the remaining seasoning paste
- 10
Bake at the middle oven level until the eyes become opaque and the body separates easily from the central bone, about 10 minutes
- 11
Let rest for 5 minutes and serve
Tips
Remove the garlic germ before crushing to reduce bitterness and harsh flavor
The fish is properly cooked when the eyes turn opaque and the flesh pulls easily from the spine
Good to Know
Leftover cooked fish keeps refrigerated up to 2 days in an airtight container
Prepare the garlic-parsley paste up to 4 hours ahead; clean the fish up to 2 hours before cooking
Serve hot or at room temperature with fresh lemon wedges and crusty bread to soak up the sauce
Common Mistakes
Do not skip removing the garlic germ to avoid bitter, harsh flavor
Do not overbake to avoid dry, flaking flesh; watch for opaque eyes as the doneness indicator
Substitutions
similar cooking time