CookEat Recipe
Red Mullet with Prosciutto and Sage
Whole red mullet marinated with lemon and oil, coated in breadcrumbs and baked upright together with thin prosciutto slices between them and sage above and below.
Method
Steps
Step 1
Gather the ingredients: 4 medium whole red mullet, about 800 g in total, professionally gutted and scaled; 4 tablespoons olive oil; Juice of 1 lemon; Salt and black pepper; 4 thin slices prosciutto with lean and fat, about 60 g, each roughly the width of a fish; 60 g fine breadcrumbs; 8 whole sage leaves.
Step 2
Pat the professionally prepared fish thoroughly dry. Put in a shallow covered dish with the olive oil, lemon juice, salt and pepper. Turn to coat and refrigerate at 4°C or colder for about 2 hours. Lemon is a seasoning, not a substitute for refrigeration or cooking.
Step 3
Heat the oven to 190°C. Scatter half the whole sage leaves in a snug metal baking dish. Lift the fish from the marinade, keeping the liquid for the oven, and coat each fish all over in breadcrumbs.
Step 4
Stand the fish upright on their bellies, supported closely against one another. Put one thin slice of prosciutto alongside each fish, with slices between the neighbouring fish and the last at an outer side. Scatter the remaining sage leaves over them and pour the reserved marinade evenly into the dish.
Step 5
Bake for about 20–25 minutes, adjusting for the fish size, until the thickest flesh reaches at least 70°C and the crumbs are lightly golden. If needed, briefly use the upper grill to colour the surface while watching closely. All marinade that touched raw fish must cook in the dish; do not pour any raw reserved liquid over the finished food. Serve promptly.
Step 6
For the boned presentation, ask the fishmonger to remove the backbone from each raw fish through the belly opening while keeping it otherwise whole, then close each fish again. Marinate, crumb, arrange upright with prosciutto and sage, and bake by the same method, checking doneness earlier because the thickness may differ.
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