Baked Mullet
6 servings
55 minutes
Baked mullet is a refined dish of European cuisine that impresses with its simplicity and rich flavor. The mullet, soaked in an aromatic green sauce made of parsley, dill, garlic, and lemon, acquires a tender texture and subtle citrus notes. Deep cuts on the fish allow the sauce to penetrate inside, making it juicy and fragrant. Onions lightly sautéed in vegetable oil add a sweet caramel depth, while slow baking preserves the fish's natural juiciness. This dish is perfect for a festive dinner or a cozy family gathering. Baked mullet pairs harmoniously with light vegetable sides or a glass of white wine, creating true gastronomic delight.
1
Blend the greens, garlic, oil, and a little lemon juice in a blender. It should result in a runny sauce.
- Parsley: 0.3 bunch
- Dill: 0.3 bunch
- Garlic: 3 cloves
- Vegetable oil: 50 ml
- Lemon: 1 piece
2
Gut and scale the mullet. Make deep cuts at a 45-degree angle on both sides of its body, spaced about three centimeters apart.
- Mullet: 2 pieces
3
Fill the cuts with green sauce. Place thin slices of lemon inside, and you can also brush the inside with sauce.
- Parsley: 0.3 bunch
- Dill: 0.3 bunch
- Garlic: 3 cloves
- Lemon: 1 piece
- Vegetable oil: 50 ml
4
Slice the onion into rings and sauté it in vegetable oil until half-cooked.
- Onion: 4 heads
- Vegetable oil: 50 ml
5
Place onions on a baking sheet, top with fish, season with salt and pepper, and brush the fish with the same sauce or just vegetable oil. Bake for about 40 minutes at 160 degrees.
- Onion: 4 heads
- Mullet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 50 ml