CookEat Recipe
Mixed Fish Baked with Lemon and White Wine
Small fish and thin sole pieces baked in olive oil, lemon and white wine with finely chopped garlic and parsley.
Method
Steps
Step 1
Gather the ingredients: 350 g cleaned sole, cut crosswise into three pieces if large; 350 g cleaned small red mullet, left whole; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped parsley; 5 tablespoons olive oil, divided; Juice of 1 lemon; 120 ml dry white wine; Salt and black pepper.
Step 2
Have the sole and red mullet cleaned, scaled and gutted as appropriate. Pat dry, cut large sole into three crosswise portions and keep the small red mullet whole. Heat the oven to 190°C.
Step 3
Mix the finely chopped garlic and parsley. Spread half of this mixture with about 2 tablespoons olive oil over the bottom of a shallow metal or ovenproof ceramic dish. Arrange the fish over it in one layer.
Step 4
Season with salt and pepper. Add the remaining garlic-parsley mixture and olive oil, the lemon juice and wine so the fish sits in a generous shallow pool of liquid.
Step 5
Bake for about 15–25 minutes, depending on the size and thickness of the pieces, until each reaches at least 70°C. Baste gently if needed without breaking the fish. Serve hot in the cooking dish with its juices.
Step 6
Other suitable small fish, or thin slices cut from a larger fish, can replace the same total weight. Use the same seasoning and liquid method and check each piece reaches the same temperature.
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