Baked Red Mullet In Corsican Style Food

BAKED RED MULLET IN CORSICAN STYLE

Steps:

• Preheat oven (425 F, 220 C).
• Dice the tomatoes and put into small bowl and add parsley. Salt slightly and add some pepper too. Set aside.
• Clean the fish and pat dry with paper towels. Salt and pepper to taste.
• Put olive oil into oven proofed dish. Add finely chopped anchovis fillets and sliced garlic.
• Cook in the oven for about 5 minutes. Then take it out of the oven.
• Add the tomatoes and mix. Put red mullets on top. Sprinkle with breadcrumbs. Arrange butter in small pieces on breadcrumbs.
• Put in the oven and bake for about 15 minutes or until fish is done. Fish is done, when it flakes easily or when dorsal fin can easily be removed.
• Serve hot and enjoy.
• NOTE: You should use Red Mullet (whole fish for this recipe.

ROAST RED MULLET WITH TARRAGON & PANCETTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
• Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.