whole mullet roasted with white wine, shallots and rosemary
triglie in bianco
4 servings
Ingredients
4 whole (8-ounce) red mullet with head and tail, gutted, scaled and rinsed
Coarse sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 tablespoon fresh lemon juice plus
1/2 lemon, sliced
2 small shallots
Leaves from 1 sprig rosemary
1 head Bibb lettuce, leaves separated
Instructions
Heat oven to 400º. Line a baking pan with parchment paper.
Sprinkle fish inside and out with salt and pepper; arrange on pan and drizzle with oil, wine and lemon juice. Mince together shallot and rosemary; sprinkle over fish. Roast fish just until opaque in center, 15 to 20 minutes. Serve on lettuce with lemon slices
keywords:
fish, herb happening, whole fish, dinner, entree, light, baked fish, baked mullet, easy, simple, quick, fast, thirty minutes, seafood, red mullet, dry white wine, shallots, rosemary, bibb lettuce, lemon juice
Glossary
Understanding Italian food terms
Batsoà
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