Open baked mullet in the oven with a sauce of lemon, mustard & olive oil

Open baked mullet in the oven with a sauce of lemon, mustard & olive oil | by IN WHIRL OF INSPIRATION

Is there a better food than fresh fish? Which is one of the most delicious fruits of the sea? There isn't I would say.

I will leave you with these word and I will welcome on the stage the recipe for open baked mullets in the oven with a sauce of lemon, mustard and olive oil. You can bake the mullets as whole ones, without opening them, but since they have dry meat (compared with the red mullet, sargus or sand steenbras) you can open them and cook like that. In this recipe I covered the opened fish with a sauce that smells sea & summer so that they stay moistured.

Attention please! Buy mullet which are larger than 25cm. Otherwise, you buy baby and not adult fish. If you are wondering, why you shouldn't do so, think that fishing baby fish that didn't have the chance to lay (not even once) eggs, you obstruct them from perpetuating their specie. This is how our seas are emptied, oops!

The mullets before going in the oven.

The mullets before going in the oven.

Open baked mullet in the oven with a sauce of lemon, mustard & olive oil | by IN WHIRL OF INSPIRATION

Ingredients (for 3 people):

  • 3 mulets
  • for the sauce: lemon juice, mustard, mayonnaise & olive oil
  • salt & pepper

Procedure:

Clean the scales of the fish (or buy them cleaned from the fish shop). Open the fish from the back (cutting on the dorsal fin) and lay them flat. Clean the abdomen, remove the backbone, spread them in a pan with flesh upwards and the skin downwards and season them with salt and pepper.

Meanwhile, mix mustard, mayonnaise, olive oil, lemon juice in proportions you prefer (to get the flavor you want) and drzzle the sauce on the fish.

Put then in oven at 220C in grill (in the high rack of the oven) and bake them for 15 minutes. Serve with plenty of bread and a large salad bowl. Bon appetite!

Open baked mullet in the oven with a sauce of lemon, mustard & olive oil | by IN WHIRL OF INSPIRATION

Credits | Author and Photos: Despina Kortesidou