Ingredients
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4 large Striped Red Mullet from one of the Blue Island Fish Markets
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1 firm, ripe tomato
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2/3 cup parsley (only the leaves)
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2/3 cup olive oil
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Salt
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Pepper
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4 tablespoons lemon juice
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Tarragon
Instructions
Ask for the Red Mullet to be cleaned at one of the Blue Island Fish Markets.
Wash and dry the fish well.
Peel the tomato and cut it into small cubes. Next, finely chop the parsley. Mix the chopped tomato with half the parsley and add 3 tablespoons of olive oil, salt and pepper to taste.
Stuff the fish bellies with the mixture and tie them with string or thick cotton thread to keep the stuffing inside.
Then cover the fish and keep them in the refrigerator for about half an hour, to get the aromas from the herbs.
Pre-heat the oven to 200°C.
Then, grease the fish with olive oil on both sides, and grill for about 8 minutes on each side, until firm. Take care not to overcook them.
In a bowl, mix the remaining parsley, olive oil, lemon, any remaining filling, tarragon and some water. Add salt and pepper to taste.
Place the mullet on a platter and pour the sauce over them. After they have absorbed the sauce for about 3 minutes, turn them over. Serve with a few sprigs of parsley.
Bon appétit!
