Side Pannel
Herbed Grey Mullet
Ingredients List
- 2 lb Grey Mullet, cleaned and
- -trimmed
- bn Fresh Parsley (good size)
- Sprig of celery leaves
- 2 Sprigs fresh thyme
- 2 Bay leaves
- 2 Lemons, sliced
- 1 tb Butter
- Salt and pepper
Directions
Preheat the oven to gas mark 5, 375F, 190C. Wash the herbs and remove the
stalks from the parsley. Chop the parsley leaves coarsely and put them on
one side. Chop the parsley stalks, celery leaves and thyme and mix with the
bay leaves. Stuff the cavity of the fish with this mixture. Oil a large
sheet of kitchen foil and put a line of lemon slices into the cavity and
arrange the rest of the lemon long the top of the fish. Season with salt
and pepper. Sprinkle generously with the parsley leaves and wrap the fish
loosely in the foil, but make sure the edges of the foil are tightly
sealed. Put it in the oven and bake for 45 minutes.
To serve, unwrap the foil carefully - there will be a wonderfully herby,
lemony, cloud of steam - and remove as much of the liquid that has formed
around the fish as possible. You can serve that as a sauce on its own or
boil it up briefly with either a knob of butter or a couple of tablespoons
of double cream to make it rich and special.
Lay the fish on a serving dish and serve with new potatoes.
stalks from the parsley. Chop the parsley leaves coarsely and put them on
one side. Chop the parsley stalks, celery leaves and thyme and mix with the
bay leaves. Stuff the cavity of the fish with this mixture. Oil a large
sheet of kitchen foil and put a line of lemon slices into the cavity and
arrange the rest of the lemon long the top of the fish. Season with salt
and pepper. Sprinkle generously with the parsley leaves and wrap the fish
loosely in the foil, but make sure the edges of the foil are tightly
sealed. Put it in the oven and bake for 45 minutes.
To serve, unwrap the foil carefully - there will be a wonderfully herby,
lemony, cloud of steam - and remove as much of the liquid that has formed
around the fish as possible. You can serve that as a sauce on its own or
boil it up briefly with either a knob of butter or a couple of tablespoons
of double cream to make it rich and special.
Lay the fish on a serving dish and serve with new potatoes.
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