Recipe of the day – December 7th 2011

Red Mullet En Papillote with Thyme

4 red mullet, cleaned and trimmed
1 small bunch thyme
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
Juice of 1 lemon (about 8 teaspoons)
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper

1. Preheat the oven to 425°F (220°C). Season the whole fish inside and out with salt and pepper and put 2 sprigs of thyme in the cavity of each one.

2. Brush four 12-inch squares of foil with a little of the olive oil and put a fish diagonally across the center of each piece. Bring the sides of the foil up around the fish and crimp it together tightly at each end, leaving the top open.

3. Mix the wine with 1/4 cup of water. Pour 2 tablespoons of the wine and water mixture, 2 tablespoons of olive oil, and 2 teaspoons of lemon juice into each parcel. Add the remaining sprigs of thyme and season with a little more salt and pepper. Seal the parcels well and place on a large baking sheet. Bake the fish for 10 minutes.

Pg 172, Rick Stein, Complete Seafood, (2006) BBC Books