| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 357 | 22g | 3g | 10g |
| sugars | fibre | protein | salt |
| 7g | 2g | 28g | 0.65g |
Why I Love Spanish Red Mullet in Parchment
There’s something both comforting and exciting about cooking a dish that lands somewhere between the familiar and the novel. This is exactly how I feel about Red Mullet in Parchment, a delightful Spanish dish that blends effortlessly into my Italian-American culinary repertoires.
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The Incorporation of Ingredients
What initially drew me to this dish was its generous utilization of olive oil, garlic, and bell peppers – ingredients that feature prominently in both Spanish and Italian cuisines. The use of these flavors brings me back to my Italian grandparents’ kitchen, where these ingredients played a starring role in most dishes. Without necessarily replicating a dish from my youth, Red Mullet in Parchment brings forth that warm nostalgia that makes a meal feel like home.
A Noteworthy Inspiration
This recipe was particularly inspired by the renowned Spanish chef, Ferran Adrià. His innovative approach to traditional recipes, such as the sous-vide cooking method, parallels my own joy in combining traditional and contemporary cooking styles. You can explore more about Ferran Adrià’s culinary innovations [here](https://www.ferranadria.com/).
A Versatile Pairing
Red Mullet in Parchment is also a great dish in terms of versatility. It pairs wonderfully with a variety of dishes. For instance, a light pasta dish on the side, tossed in olive oil, garlic, and a sprinkle of chili flakes, makes for a delightful accompaniment. It strikes the perfect balance with the richness of the mullet, and these two dishes combined make a meal that is both indulgent and simplistic.
In conclusion, while the Red Mullet in Parchment is a departure from my usual Italian-American table fare, it blends in seamlessly with the Italian ingredients I love, and the comfort of flavors that feel like home. Combined with the inspiration from Chef Ferran Adrià and its versatility as a pairing dish, this Spanish recipe quickly became a favorite in my repertoire.
What You’ll Need
- 6 fillets of red mullet
- 6 tablespoons of extra-virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 cup of dry white wine
- Salt and black pepper to taste
- 6 sprigs of fresh thyme
- 6 pieces of parchment paper, large enough to wrap the fillet
- 6 pieces of kitchen string
- 1 lemon, cut into slices for garnish
- Chopped fresh parsley for garnish
Method
Step One
Preheat the oven to 400 degrees (200 degrees Celsius). Lay each piece of parchment paper flat on your work surface.
Step Two
Rinse the mullet fillets under cold water and pat them dry with kitchen paper. Place one fillet in the center of each piece of parchment paper.
Step Three
Drizzle a tablespoon of olive oil over each fillet. Sprinkle with salt and black pepper. Divide the thinly sliced garlic among the fillets, placing slices on top of each one.
Step Four
Arrange the thinly sliced bell peppers and tomatoes on top of the garlic and mullet fillets. Pour a bit of dry white wine over each pack. Top each parcel with a sprig of fresh thyme.
Step Five
Close the parchment paper over each fillet, creating a parcel. Secure each parcel with a piece of kitchen string.
Step Six
Place the parcels on a large baking sheet and put it in the preheated oven. Bake for 15 minutes or until the fish is cooked thoroughly.
Step Seven
Remove the baking sheet from the oven and let it cool for a minute. Cut open the parcels and serve the fish hot, garnished with lemon slices and chopped fresh parsley.
