The "en papillote" method of cooking fish is a very good one because it ensures that all the flavours are kept in the paper parcels. Although any fish can be cooked by this method, it is particularly good for small whole fish such as the red mullet above, or for stuffed mackerel and trout. Always make sure that the paper parcel is well sealed so that none of the juices leak out.
Assemble these supplies:
- 2 teaspoons olive oil
- 1 small onion, peeled and chopped
- 1 small garlic clove, peeled and crushed
- 2 small tomatoes, peeled, seeded and chopped
- 4 black olives, stoned and chopped
- salt
- freshly ground black pepper
- 1 red mullet, gutted and boned
- oil, for greasing
- 1 teaspoon lemon juice
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Oven: 180°C, 350°F, Gas Mark 4
Steps in preparation:
- Heat the oil in a pan, add the onion and garlic and cook for 1-2 minutes. Add the tomatoes, olives, salt and pepper and stir until coated in oil. Cool, then stuff the mullet with the mixture.
- Cut two circles of greaseproof saber about 30 cm (12 inches) in diameter, put on- el top of the other and lightly grease the top layer. Poi the paper in half and place the fish in the fold. Sprinkle the fish with the lemon juice, then fold and seal the greaseproof paper all around by twisting, rolling or folding the edges to make a parcel.
- Place on a baking sheet and cook in a preheated oven for 15-20 minutes. Slit the paper parcel, remove the fish and serve immediately.
The fish can be prepared 2-3 hours in advance if kept in the refrigerator.
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