1 grey mullet, about 2 lb (1 kg). scaled and gutted
1 lemon, sliced
6 bay leaves
2 tbsp (1 oz) 25 g butter
Sorrel Sauce to serve

2 tbsp (1 oz) 25 g butter
1 small onion, finely chopped
1 egg, beaten
2 tablespoons parsley,
finely chopped Grated rind arid juice of 1 lemon
Freshly ground black pepper
2 cups (4 oz) 120g breadcrumbs



1. Pre heat the oven to gas mark 6, 400F (200C).

2. Wash the fish and pat it dry with kitchen paper.

3. To make the stuffing, heat the butter and gently soften the onion in it.

4. Add the beaten egg, parsley, grated lemon rind and juice, freshly ground pepper and breadcrumbs. Mix well.

5. Place the fish on a sheet of lightly greased aluminium foil, fill the belly with the stuffing, and lay the slices of lemon, interspersed with bay leaves, along the outside of the fish.

6. Dot with 1 oz (25g) butter and sprinkle with pepper. Bring up the sides of the foil and crimp to make a loose parcel.

7. Bake in the oven for 20 to 30 minutes, depending on the size of the fish.

8. Meanwhile, prepare the Sorrel Sauce.

9. To serve, place the fish parcel on a warmed platter and fold the foil back neatly.

10. Serve the sauce separately.




This recipe is from How To Cook Fish -

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