Baked Red Mullet with Vegetables
Baked red mullet with vegetables is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 ready-to-cook red mullets
- 1 untreated lemon
- Salt
- 4 sprigs Rosemary
- olive oil
- 300 g potatoes
- 1 large radicchio
- 2 onions
- 2 Bay leaves
- 8 marinated artichoke hearts
Instructions
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1.
Wash fish, pat dry, salt inside and out. Slice lemon into 8 thin wedges and place 2 wedges plus herbs in each fish cavity. Brush 4 sheets of foil (30 cm x 30 cm) with olive oil on the shiny side. Wrap fish loosely in foil.
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2.
Peel potatoes and cut into large cubes. Wash radicchio and quarter lengthwise. Peel onions and quarter them. Lightly coat the bottom of a lasagna pan with oil. Layer potatoes, radicchio, onions, and bay leaves in the pan, season lightly, and drizzle with 1 tablespoon olive oil. Bake at 200 °C for about 1 hour, turning vegetables once midway. Open foil packets, place hot vegetables and artichoke hearts around fish, reseal foil. Arrange packets side by side on a rack and bake another 25 minutes. Serve in the foil.
