Baked red mullet with spices

A Mediterranean fish, tasty and affordable. Easy to digest, rock red mullet is rich in protein, carbohydrates, and fats. And its freshness is easy to recognize.

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baked red mullet recipe
  • Preparation time: 15 minutes
  • Infusion time in oil: 12 hours (the night before cooking)
  • Cooking time: 20 minutes
  • difficulty: Bassa

How to prepare baked red mullet with spices

An intense and very pleasant flavor. Extremely versatile in the kitchen, especially for truly delicious and easily digestible main courses. Furthermore, it's a valuable source of protein, lipids, and carbohydrates. Rock red mullet is a Mediterranean fish that, in addition to its many beneficial properties, also offers two interesting features. First, it's very easy to recognize its freshness. Second, it's reasonably priced. To avoid wasting this... fish, typically Made in Italy, it is important to know how to cook it (and debone it well). Perhaps with a combination of spices,, therefore with an oriental flavor, and with the use of annatto oil. Used in alternative medicine for dysentery, fever, to combat kidney disease, and to color ointments and salves, annatto is also used in cooking to color potato salads or rice. To extract the color, annatto seeds can be added to other ingredients during cooking or placed in boiling water. The liquid must then be added to the dish being cooked to obtain the color. Be careful not to stain your skin while using this product: it is a temporary color that can be easily removed with soap and water.

Ingredients for 4 people)

  • 2 red mullets weighing 500-600g, gutted and scaled
  • 200 ml of grapeseed oil (about 200 g)
  • 2 teaspoons annatto seeds (South American spice)
  • 1 teaspoon of four-spice mix
  • 2 tomatoes to be stuffed or diced
  • 2 sprigs of dill
  • Salt and pepper

Preparation

  • The day before, place the annatto seeds in a small airtight plastic box and add 200 ml of grapeseed or pumpkin seed oil.
  • Let it steep in the refrigerator. This oil, which will turn red, can be kept in the refrigerator for several weeks and used whenever you need it.
  • Preheat the oven to 210°C. Slice the tomatoes and drizzle with the colored annatto oil. Season with salt and pepper, and add the spice mix.
  • Place each red mullet on a sheet of baking paper that extends more than 5 centimetres above each side of the fish.
  • Place the tomato slices on the fish, or make a bed of tomatoes and place the fish on top.
  • Drizzle everything again with the annatto oil.
  • Sprinkle with dill, salt and pepper generously.
  • Seal the parcels tightly. Bake for about 20 minutes.

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