This is a great way to cook and present fillets of fish, or even cuts and whole fish like red mullet on the bone, and it’s super healthy. I’ve used silver mullet here but it works equally as well with seas bass, however the Silver mullet will be a fraction of the cost.
Serves 4
4 circles of greaseproof or baking parchment measuring about 28-30cm diameter
1/2 a medium leek, cut into 3cm lengths, halved and finely shredded
A medium carrot, peeled, trimmed and cut into 3cm lengths and finely shredded on a mandolin or with a sharp knife
A handful of torn soft herbs like dill, fennel or chervil
A couple tablespoons or rapeseed or olive oil
Method
Preheat the oven to 200C/185C fan/gas mark 6
Season the fish on both sides and place in the centre of the baking parchment. Mix the carrot, leek and herbs together, place on the fish and spoon over a little oil. Bring the edges of the paper together and fold and crimp the edges all the the way around and secure with about three paper clips. Place on a baking tray and repeat with the other 3. Bake for 10 minutes then remove from the oven, remove the clips and place on serving plates.
You can serve more olive or rapeseed oil at the table.
