Baked red mullet with saffron and mint color delight
Preparation time 1-2 hours
Cooking time approx 10 to 30 mins
The pink flesh and green-speckled cooking juices provide a beautifully colored dish. A light dish for a warm summer's day.
4 medium-sized red mullet
4 tbsp olive oil
3 tbsp white wine or white vermouth
salt and freshly ground black pepper
handful of mint leaves, roughly shredded
good pinch of saffron stamens
small waxy potatoes such as La Ratte, to serve
Put a pan of water on to boil. Set the oven at 220C/425F/Gas 7.
Rinse the fish and pat them dry, then lay them in an ovenproof dish. Pour the olive oil into a small bowl, add the white wine and
a little salt and ground black pepper. Shred the mint leaves and stir them into the wine and oil with the saffron stamens. Pour
the marinade over the fish and leave it for anything up to an hour, a time that suits.
Salt the water, and put the potatoes on to boil. Put the fish in the oven to bake, basting it once during cooking with the juices that
surround it. It will take about twelve to fourteen minutes, but check it after ten. The exact timing will depend on the size of your fish.
Serve the fish onto warm plates or shallow bowls, spooning over the mint and saffron juices to finish.