Mullet whole in the oven

How to bake a whole mullet in the oven?

It is necessary to prepare the fish. Clean the carcass from the scales, cut off the fins, remove the gills, gut all the insides. Then rinse the fish well under running water and wipe with a paper towel.

Turn the oven on 200 degrees.

Then you need to prepare the marinade for the fish. To do this, peel the red onion, rinse, dry and finely chop. Pour the onion into a bowl. Peel the garlic and pass it through a press, also put it in a bowl.

To work with chili peppers, it is better to wear kitchen gloves to avoid burns on your hands. Cut off the stalk of pepper and remove the core with the seeds. Cut the chili into cubes and also transfer to a bowl with onions.

Squeeze out the juice from half a lemon (the rest of the lemon will be needed for decoration) and pour it into a bowl with onion and pepper. Add olive oil and coriander to the same place. Mix the marinade mixture thoroughly. Season with salt and pepper to taste.

Place the peeled mullet on a baking sheet or in a suitable baking dish. With a sharp knife, carefully make transverse incisions along the entire length of the carcass, without cutting the spine, on one side and on the other. Rub the fish thoroughly with the prepared marinade, rubbing it into the skin and filling the entire inner cavity.

Put the fish pan in a preheated 200 degree oven for 20 minutes. Then reduce the temperature to 170 degrees and continue to cook the mullet for about the same amount until the fish is covered with an appetizing golden crust.

Transfer the finished baked fish to a serving dish, garnish with sliced lemon slices and herbs. You can serve baked mullet with rice or vegetables. Bon appetit!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.