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Recipe for Red Mullet in a Fennel and Mint Sauce

A fine recipe for the main course

  • 3 to 4lb Red Mullet

For the sauce

**All herbs must be fresh:

  • Sprig of fresh rosemary
  • Fresh mint
  • Coriander
  • Sprig of fennel top or dill
  • Ground black pepper
  • Sprig of lovage
  • Honey
  • 1 cup of fish stock
  • drizzle of olive oil
  • White wine

Place the mullet in a paper "cartoccio" with olive oil, salt, pepper, white wine and a sprig of rosemary.

Close the parcel and bake for 30 to 40 minutes or until cooked.

Grind, or finely chop, the herbs and combine with the other ingredients. Simmer for 25 minutes to reduce.

Pour over baked mullet and serve.

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