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Red mullet in parcels flavored with mastiha

Red mullet in parcels flavored with mastiha

Ingredients for 4 servings

  • 4 whole red mullets 240 g each scaled and gutted
  • salt and freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons mastiha liqueur
  • 2 medium leeks white parts only thinly sliced
  • 1 small fennel bulb finely chopped
  • 1 medium ripe tomato cut into 8 slices
  • 4 teaspoons small capers drained
  • 4 tablespoons chopped parsley or dill
  • zest of 1 lemon

Cooking instructions

  1. Season each fish inside and out with salt and pepper to taste. In a large bowl, whisk together the olive oil, lemon juice, and Mastiha liqueur. Add the fish and coat them with the marinade. Cover the fish and let them marinate in the refrigerator for 1 hour.
  2. Preheat the oven to 180˚C. Remove the fish from the marinade and set the marinade aside. Place one fish on each of the 4 square sheets of parchment paper, about 20 cm each. On top of each fish, place a few leek slices, a little chopped fennel bulb, 2 tomato slices, 1 teaspoon of capers, 1 teaspoon of parsley or dill, a bit of lemon zest, and 2 slices of lemon. Drizzle each fish with a little of the reserved marinade.Fold the parchment over the fish and seal completely like a secure parcel, folding the top edges over each other to close tightly. Repeat with the remaining 3 fish.
  3. Lightly oil a baking dish large enough to hold all the fish parcels. Place the parcels in the dish with the seam side facing up and sprinkle lightly with water. Bake for about 30 minutes until the fish is tender. Serve each fish in its parchment on individual plates.

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