Red mullet is a quintessentially Mediterranean fish. Its colour comes from a diet of shrimp, which also gives this summery fish a deep shellfish flavour. This recipe couldn't be simpler, the parcels can be prepared well in advance and then popped in the oven while you enjoy your starter. Crusty bread is required to mop up those delicious juices. Add a green salad if you want a little greenery on the plate. Do be careful to buy sustainably sourced fish, ours were caught from day fishing boats in Cornwall.
- 4 red mullet, filleted (the fillets should weigh approx. 75g)
- 12 tiger prawns, deveined
- 4 handfuls of clams
- 500gms vine toms, sliced
- 200mls white wine
- A small bunch of rosemary, parsley and fennel fronds, roughly chopped
- 80gms soft butter + a little extra
- Dried red chilli flakes
- Salt & pepper
- Preheat the oven to 220°c and place a large baking tray in to heat.
- Lay out 4, double thickness, squares of tin foil (aprox 40x40cm). Lay an equal sized sheet of greaseproof paper on top of the tin foil.
- Butter the paper.
- Divide the herbs across the parcels. Top with chilli flakes, 20gms of butter each, the seasoned fish fillets and shell fish and finally the tomatoes.
- Fold the parcel in half, sealing the edges from right to left, crimping and folding as you go, but leaving an opening at the end, to pour in the wine before sealing completely.
- Place the parcels onto the baking sheet and cook for 14 mins until puffed and increased in size (the clams will have opened).
- Serve immediately – taking care when opening as the parcels are full of very hot steam.
Follow the links below for Starter & Pud