Parchment Baked Striped Red Mullet with Wasabi and Yellow Curry Sauce
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Cook time: 
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Serves: 2-4
 
This mouthwatering recipe for parchment baked striped red mullet with wasabi and yellow curry sauce is uncomplicated and effortless to prepare.
Ingredients
For the fish:
  • 6 red mullets, whole or filleted
  • 6 small twigs fresh oregano
  • ¼ leek, sliced
  • 3 radishes, chopped
  • 10 datterini tomatoes, chopped
For the sauce:
  • 1 clove garlic, finely chopped
  • ½ cup extra virgin olive oil
  • 1 handful parsley, finely chopped
  • 1 lime wedge, squeezed
  • ½ teaspoon wasabi paste
  • 1 teaspoon yellow curry paste
  • ½ teaspoon red peppercorns
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 390°F (200°C).
  2. Cut six pieces of parchment paper large enough for each fish to lie inside. Wash and dry the fish then set them on their individual sheets of parchment paper.
  3. Stuff the insides of each fish with 1 small twig of oregano.
  4. Divide the leeks, radishes and datterini tomatoes and layer on top of the fish.
  5. In a small bowl, combine the garlic, extra virgin olive oil, parsley, lime juice, wasabi paste, yellow curry paste, red peppercorns, salt and freshly ground pepper. Stir well then drizzle the sauce on top of each fish.
  6. Pinch the end of the parchment paper and tie it with a baking string, so the paper looks like a small canoe. Repeat for all the fish.
  7. Bake for 20 minutes. Serve warm.
  8. Inspired by [apron and sneakers|http://www.apronandsneakers.com/2013/05/parchment-baked-red-mullet-fish-with.html}
Recipe by Italicana Kitchen at https://italicanakitchen.com/parchment-baked-striped-red-mullet-wasabi-yellow-curry-sauce/