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.
- 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
- 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.
- 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.
- 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.