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
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