225g x 4 red mullet
1 onion – finely sliced
110g mushrooms – finely sliced
½ fennel – finely sliced
3 celery sticks – cut lengthwise
2 garlic cloves – finely chopped
2 oranges – peel and juice
100ml white wine
salt

METHOD

Preparing the red mullet - keep the fish whole and remove scales. Cut along the body of the fish, remove the guts and clean thoroughly.


Heat the oven to 180°C, 350 Fahrenheit, gas 4.

Place ¾ of the onions, mushrooms, fennel, celery, garlic and orange peel on a piece of foil.

Place the remaining ingredients inside the mullet and rub salt into the skin.

Place fish on top of vegetables.

Create a parcel around the fish and vegetables and pour in the wine and orange juice.

Place in oven for about 20-30 minutes.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS