Ingredients

Serves 2

Ingredients
4 medium sized red mullet, scaled and gutted
½ glass chardonnay
Pinch of saffron
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled and finely sliced
½ bulb Florence fennel or other large fennel
1 tablespoon pitted black olives
2 bay leaves
Pinch of salt
Aluminium foil

Method

In Europe we would use rock mullet for this recipe although baking in a bag can be used for all types of fish and shellfish.


Rinse the fish under cold water and pat them dry with kitchen paper and set aside.

Bring together the chardonnay, saffron, bay leaves and the extra virgin olive together in a little bowl and place it in a warm place so the flavours can infuse.

Slice the fennel as finely as possible and soak it in cold water for about 5 minutes and then drain.

Take two large pieces of aluminium foil and drizzle a little olive oil on each piece. Lay two pieces of fish on each piece of foil. Scatter the olives and the fennel evenly between the two open parcels and then crimple the edges up around the fish and then pour the chardonnay and saffron infusion. Crimple the foil to seal the bag closed and bake on a tray in a pre heated oven on 200°C.

After about twelve minutes the mullet should be ready. Remove the foil parcels from the oven and allow them to sit in the sealed bag for a couple of minutes. Be careful when you open the parcels, as steam will be waiting to escape.