Red Mullet With Herbs en Papillote Recipes

Ingredients :

oil

4 red mullet, gutted and trimmed

60 g butter

3 shallots, finely chopped

60 ml chopped herbs such as chervil, tarragon, marjoram, basil and parsley

60 ml dry white wine

salt and pepper

lemon wedges or slices, garnish

1. Cut 4 circles of foil or greaseproof or wax paper large enough to enclose each fish.
2. Brush with oil and place 1 fish on half of each piece of foil or paper.
3. Melt the butter and cook the shallots to brown lightly.
4. Allow to cool slightly and add the herbs, salt and pepper.
5. Pour 15 ml wine over each fish.
6. Spoon the butter mixture on each fish and fold the other half of the paper or foil over the fish and seal the ends.
7. Place the parcels in a roasting pan or on a baking sheet with a lip around the edge in case the parcels leak.
8. Cook in a moderate oven for about 20-25 minutes, depending upon the size of the fish.
9. Place the parcels on individual serving plates and allow each person to open their own just before ready to eat so that none of the flavor is lost.
10. Serve with lemon wedges.

Serves 4 - 6

Oven Temperature :

350F, Gas 4

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