Red Mullet Packets Perfumed with Ouzo & Santorini Capers


Greek recipes for fish abound and the red mullet, barbouni in Greek, is especially beloved. Ouzo, extra virgin Greek olive oil and capers give this dish a distinctly Greek island brushstroke.

Ingredients

  • 4 whole red mullets (8 ounces/240 gr. each), scaled and gutted
  • Greek sea salt and freshly ground black pepper to taste
  • 4 Tbsp. extra virgin Greek olive oil
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. Ouzo
  • 2 medium leeks or 3 scallions white parts only, washed and cut into very thin rounds
  • 1 small fennel bulb very finely chopped
  • 1 medium ripe tomato cut into 8 rounds
  • 4 tsp. Santorini capers drained
  • 4 Tbsp. chopped flat-leaf dill
  • Finely grated zest of 1 lemon
  • 1 lemon sliced into 8 thin rounds

Instructions

  1. Season the fish inside and out with salt and pepper. Whisk together the olive oil, lemon juice, and ouzo in a large bowl, add the fish, turn in the marinade, cover and refrigerate for 1 hour.
  2. Preheat the oven to 350˚F (180˚C). Remove the fish from the marinade, reserving it. Place 1 fish on one of four 8-inch (20-cm) square pieces of parchment paper. Top the fish with a tablespoon or two of the leek or scallion rounds and fennel, followed by 2 tomato slices, then 1 teaspoon capers, 1 tablespoon dill, a little lemon zest, and 2 lemon rounds. Drizzle the fish with a little of the marinade. Fold the paper over the fish to make a secure parcel, turning the top edges in together to seal. Repeat with the other 3 fish.
  3. Lightly oil a baking dish large enough to hold all the parcels in one layer. Place the parcels seam-side up in the pan and sprinkle with a little water. Bake for about 20 - 25 minutes, until the fish is tender. Serve on individual plates, each fish in its parcel.

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