4 whole red mullets (8 ounces/240 gr. each), scaled and gutted
MAIN INGREDIENTS 4 PORTIONS
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Salt and freshly ground black pepper
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4 Tbsp. extra virgin olive oil
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1 Tbsp. fresh lemon juice
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3 Tbsp. Mastiha liqueur
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2 medium leeks, 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. small capers, drained
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4 Tbsp. chopped flat-leaf parsley or dill
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Finely grated zest of 1 lemon
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1 lemon, sliced into 8 thin rounds
PREPARATION
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Season the fish inside and out with salt and pepper. Whisk together the olive oil, lemon juice, and Mastiha liqueur 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 one fish on one of four 8-inch (20cm) square pieces of parchment paper. Top the fish with a tablespoon or two of the leek 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 three 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 30 minutes, until the fish is tender. Serve on individual plates, each fish in its parcel.
