If this recipe doesn’t shout out summer, then what does?! Fresh, red mullets wrapped in tangy vine leaves creating the perfect balance of brininess and freshness! Just chill a couple bottles, bring out the wineglasses, and you're set for a dinner to remember! We love easy summer nights and quick recipes that doesn’t deprive us time of our loved ones.
Servings: 1
Time: 30 minutes
Method:
1) Bring a pot of water to boil and cook the vine leaves for 3 minutes. Take the off fire and add 3 of them on a plate (placed next to each other.
2) In a bowl, mix mustard, lemon juice, lemon zest, oregano or thyme, olive oil and salt & pepper to taste until you get a thick paste. Add the fishes smoothly into the mixture to be covered and place them onto the vine leaves. Continue with the next 2 fishes.
3) Wrap them in baking parchment paper, add a little bit of olive oil and bake in a preheated oven at 180-200 °C. Serve warm!
Ingredients:
3 mullets
30ml Ergon extra virgin olive oil
1 stick fresh oregano or thyme
Juice of 1/2 lemon + its zest
Salt & pepper
