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