RED MULLET FILLETS IN LEMON LEAVES

Red mullet has a fine and delicately flavoured, white, textured flesh, already appreciated by ancient Greeks and then by Romans, celebrated by the leading intellectual figures of Marziale, Seneca and Giovenale.

This recipe, just with 4 ingredients, intensify the quality delicate flesh perfectly and enhance summer scents and smells.

Serves 4

- 8 red mullets fillets

- 16 lemon leaves

- 1 big lemon

- salt

- 4 tablespoons extra virgin olive oil

salt

Method

Place the fillets on a plate and season with the lemon juice, extra virgin olive oil and salt.

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Leave to marinate to intensify the flavour of the mullets with just a few basic ingredients.

Lay the fillest, enclosing each in 2 lemon leaves, in an oven pan on a baking paper sheet.

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Bake in preheated oven at 180°C for 20 minutes.

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