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+ servings
5 from 1 vote

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.
Course dinner, Lunch, meze
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, fresh herbs, island cooking, ouzo, red mullet, Santorini capers, summer recipes
PREP TIME 10 minutes
COOK TIME 20 minutes


  • 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


  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.