Mullets in foil

Preparation:

Preparation: Clean the red mullets: wash them, remove the innards, delicately scale them with a knife blade and gradually place them on a plate. In a bowl mix a decilitre of excellent quality olive oil, the finely chopped parsley, the juice of half a lemon, the necessary salt and a grind of pepper. Put the red mullets in the marinade and leave them to flavor for at least a couple of hours, taking care to turn them very gently from time to time. After the indicated time, remove the mullets from the marinade and place them, one by one, on as many aluminum sheets. Distribute the marinade left in the bowl over the fish, place a slice of lemon on each of them, finally close the parcels tightly and cook in the preheated oven (220 degrees) for 20 minutes. Bring the fish to the table, just removed from the oven, still closed in their foil, so that each diner can open it personally and fully enjoy the flavor of the preparation. --- ADVICE. En papillote cooking is one of the simplest and tastiest ways to prepare practically any type of fish. Mullets do not escape this rule, especially when it comes to the well-known rock mullets, which sometimes reach and exceed 300 g in weight and are particularly suitable for this type of preparation. Remember that, regardless of size, mullets are rather fragile fish, therefore they must be handled with great care and touched as little as possible during cooking.