Red mullet en papillote
- Gluten Free
- Lactose Free
- Energy Kcal 228
- Carbohydrates g 4.3
- of which sugars g 4.3
- Protein g 18.4
- Fats g 15.2
- of which saturated fat g 2.98
- Fiber g 2.2
- Cholesterol mg 86
- Sodium mg 424
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Red mullet en papillote is, honestly, one of those dishes you just gotta try if you're in Tuscany and looking for something that not only smells amazing but also feels kinda special. Plus, it's super simple. This baked red mullet recipe uses small Mediterranean fish called triglie—pretty famous in Livorno and throughout Tuscany. You'll often find them in classic dishes like guazzetto or just fried up. Here’s the deal, though: the fish gets wrapped in parchment with fresh herbs and lemon slices, and it’s like magic. The moist, tender meat soaks up all these incredible aromas as it cooks. It’s a treat—really is—to watch how the flavors of the sea blend perfectly with a splash of olive oil and some garden herbs. And just throw it in the oven, and voilà. And the best part? When everyone at the table gets to open their own little package—like opening a present—and boom! All the steamy aromas hit you right in the face. It’s more than just a weeknight dinner, you know?
Whether you’re having a big gathering or just hanging out with friends, this red mullet en papillote is perfect. People totally love how it pulls together the best of Mediterranean fish recipes without needing too much fuss or fancy ingredients. It’s one of those healthy seafood recipes that feels extra special just because of how it’s served. Everyone gets their own golden, juicy piece. For sure. In Tuscany, they really focus on keeping things simple and letting the food do the talking. And this dish, well, it does exactly that. The parchment paper cooking locks in all those flavors, so every bite is packed with herb-scented, moist goodness. This baked red mullet recipe is perfect for anyone who wants to bring a little Italian sunshine to the table. And listen, it’s always a hit when you want something out of the ordinary, but still easy and fun to share. Seriously good food. The kind folks in Tuscany have loved for generations.
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- INGREDIENTS
- Red mullet 1 lb (450 g) - (approximately 8 fish to clean)
- Fennel 1.1 cups (100 g)
- Cluster tomatoes 5 oz (140 g)
- Gaeta olives 1.5 oz (40 g)
- Orange peel 1
- Basil 4 leaves
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Red mullet en papillote
To prepare the red mullets en papillote, start by cutting and cleaning all the ingredients. Begin with the fennel. Cut off the fronds but set them aside 1. Then slice the fennel in half 2, remove the outermost part, and finally slice thinly 3.
Rinse the olives and remove the pits, placing the pitted ones in a small bowl as you go 4. Then clean the tomatoes and cut them in half: remove the stem by making a V-shaped cut 5 and remove the pulp with the seeds 6.
Finally, cut into strips and then into squares of about 0.4 inches 7. At this point you have everything you need, proceed to clean the red mullets. After rinsing them thoroughly under water 8, make an incision with scissors at the belly and empty them. Then rinse inside and outside again 9.
At this point, you can proceed to form the parcels. On a sheet of parchment paper, create a bed of fennel 10 and then place 2 cleaned red mullets on top 11. Add the tomatoes and olives 12,
then a bit of fennel fronds and some grated orange zest 13. Scent with a basil leaf, a bit of salt and pepper, and finally a drizzle of oil 14, and to finish, close the parcel as if it were a candy 15.
Place the four parcels on a baking sheet and sprinkle with a bit of oil 16, bake in a preheated oven at 356°F for about 25 minutes 17. As soon as they are ready, serve your fragrant red mullets en papillote immediately 18.