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    Red Mullet En Papillote

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    Red Mullet En Papillote

    Serves: 4


    • 4-5 225-275g red mullet, cleaned and trimmed
    • 2 teaspoons sea salt flakes
    • Freshly ground black pepper
    • Small bunch fresh thyme
    • 4 tablespoons extra virgin olive oil
    • 100ml extra virgin olive oil
    • 50ml dry white wine, mixed with 50ml water
    • Juice of 1 lemon
    • For the tomato, olive and chilli salad
    • 1 tablespoon chopped flatleaf parsley
    • Salt and freshly ground black pepper
    • 450g small, vine-ripened tomatoes
    • Half a medium-hot red chilli, deseeded and finely chopped
    • 1 garlic clove, finely chopped
    • 50g good black olives, stoned


    1. Preheat the oven to 220°C/gas 7. Season the fish and push 2 sprigs of thyme into the cavity of each.
    2. Brush 4-5 30cm squares of foil with olive oil and lay a fish diagonally across each piece. Bring the foil up around the fish and crimp it together tightly at either end, leaving a gap in the middle to pour the liquid into.
    3. Pour a quarter of the wine and water, a quarter of the remaining olive oil and 2 teaspoons of lemon juice into each parcel. Season. Seal the parcels and place on a baking sheet. Bake for 13-15 minutes.
    4. Meanwhile, cut the tomatoes into wedges and arrange on 4 small plates. Sprinkle with chilli and garlic, scatter with olives and drizzle over the olive oil. Season and sprinkle with chopped parsley.
    5. Put the unopened parcels on 4 warmed plates. Each person can open their parcel and slide the fish and its juices onto their plate. Serve with chunky chips cooked in olive oil and the tomato salad.

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