Red Mullet Packets Perfumed with Mastiha
Main Ingredients 4 portions
4 whole red mullets (8 ounces/240 gr. each), scaled and gutted/p>
Salt and freshly ground black pepper
4 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
3 Tbsp. Mastiha liqueur
2 medium leeks, white parts only, washed and cut into very thin rounds
1 small fennel bulb, very finely chopped
1 medium ripe tomato, cut into 8 rounds
4 tsp. small capers, drained
4 Tbsp. chopped flat-leaf parsley or dill
Finely grated zest of 1 lemon
Season the fish inside and out with salt and pepper. Whisk together the olive oil, lemon juice, and Mastiha liqueur in a large bowl, add the fish, turn in the marinade, cover and refrigerate for 1 hour.
Preheat the oven to 350˚F (180˚C). Remove the fish from the marinade, reserving it. Place one fish on one of four 8-inch (20cm) square pieces of parchment paper. Top the fish with a tablespoon or two of the leek rounds and fennel, followed by 2 tomato slices, then 1 teaspoon capers, 1 tablespoon dill, a little lemon zest, and 2 lemon rounds.
Drizzle the fish with a little of the marinade. Fold the paper over the fish to make a secure parcel, turning the top edges in together to seal. Repeat with the other three fish.