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red mullets lemon garlic extra-virgin olive oil bay leaves freshly ground black pepper black olives salt
Viewed: 50 - Published at: 3 years agoIngredients
- 4 medium to large red mullets, cleaned and left whole
- 1 lemon, juiced
- 2 cloves garlic, crushed
- 1/4 cup, plus 1/4-cup extra-virgin olive oil
- 3 bay leaves, crushed
- 1 teaspoon freshly ground black pepper, plus more to taste
- 15 small black olives, like Gaetas, pitted and finely chopped
- Salt, to taste
Method
- Place the fish in a non-reactive casserole.
- In a small bowl, combine the lemon juice, garlic, 1/2 cup oil, bay leaves and teaspoon pepper and whisk to emulsify.
- Pour the marinade over the fish and refrigerate 2 hours, turning fish once.
- Preheat the oven to 400 degrees F.
- Brush 4 full sheets of parchment paper with 1 tablespoon each of the remaining olive oil.
- Remove the fish from the marinade and place 1 in the center of each piece of paper.
- Season with salt and pepper and sprinkle with some of the olives.
- Wrap the fish in the paper and seal the edges.
- Place each package on a sheet tray and bake in the oven for about 10 minutes.
- Serve immediately.
