Oven-Baked Whole Mullet with Crispy Crust

Juicy, tender, most delicious, with a crispy crust! Whole baked mullet in the oven couldnʼt be easier to prepare. All you need is to place the vegetables and fish in the sleeve, and then the technique will work. It turns out to be a complete healthy lunch or dinner for the whole family without unnecessary hassle and wasting time.
cook time: 50 min
Maya Lindell
Oven-Baked Whole Mullet with Crispy Crust

Nutrition Facts (per serving)

93
Calories
1g
Fat
8g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Potato 1 kg
Carrot 2 pc
Vegetable oil 1 tbsp
bell pepper 1 pc
Greenery to taste
Lemons 0.5 pc
Rosemary to taste
Mullet 2 pc

Recipe instructions

Step 1

Step 1
How to bake a whole mullet in the oven with vegetables? Prepare all the necessary products. The set of vegetables can be any. I took standard vegetables that are available in almost any home. If you have frozen fish, remove it from the freezer in advance and leave it at room temperature until thawed. Clean the mullet from scales, remove the entrails and gills.

Step 2

Step 2
Peel potatoes, carrots and onions. Cut the bell pepper into two parts and remove the core. Rinse all vegetables thoroughly and dry with paper towels.

Step 3

Step 3
Cut the potatoes into small pieces and the carrots into thin slices. Place in a large bowl.

Step 4

Step 4
Chop the onion and pepper into feathers. Send to potatoes.

Step 5

Step 5
Salt everything to taste and add your favorite spices. I used thyme, dry vegetable mix and ground black pepper.

Step 6

Step 6
Add 0.5 tbsp. vegetable oil. Mix everything well.

Step 7

Step 7
Place a sprig of rosemary and a couple of lemon slices in the belly of each carcass. Rosemary can be replaced with any other herb to taste.

Step 8

Step 8
Using a silicone brush, coat the fish with the remaining oil, salt on all sides and sprinkle with ground paprika or black pepper. Rub everything evenly over the surface of each carcass.

Step 9

Step 9
Place potatoes and vegetables in an even layer in a baking sleeve. Cut the tomato into slices and place in the sleeve.

Step 10

Step 10
Place the fish on top of the potatoes and secure the sleeve. Make several holes in the top of the sleeve using a toothpick to allow air to escape while baking.

Step 11

Step 11
Place the mullet in the preheated oven and bake until the potatoes are done. It took me about 35 minutes at 220 degrees. 5 minutes before the end of cooking, I cut off the upper part of the sleeve and turned on the “convection” mode so that the fish would brown.

Step 12

Step 12
Done, ready to serve!

Additional rubrics

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