Ingredients
4 whole red mullets (8 oz each), scaled and gutted
salt and freshly ground pepper
4 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons ouzo or other anise flavored liquor
1 medium red onion, cut into 12 rounds
1 medium ripe tomato, cut into 8 rounds
4 teaspoons small capers, drained
4 tablespoons chopped flat-leaf parsley
1 lemon, sliced into 8 rounds
Preparation
Season fish inside and out with salt and pepper. Whisk together olive oil, lemon juice and ouzo in large bowl. Add fish and coat with marinade. Cover and marinate in refrigerator for 1 hour.
Preheat oven to 350. Remove fish, reserving marinade, Place 1 fish on one of four 8-inch square pieces of parchment paper, Top fish with 3 onion slices, followed by 2 tomato slices, one teaspoon capers, 1 tablespoon parsley and 2 lemon rounds. Drizzle fish with a little of marinade, fold the parchment to make a secure parcel, turning the top edges in together to seal. Repeat with remaining fish, lay packages in lightly oiled baking dish, seam side up and sprinkle with a little water. Bake for 30 minutes and serve parcels on plates.
