Mullet in Parchment Paper

Method

1. Clean the mullet: remove the gills, innards, and any dark membrane or green/yellow stains inside the belly. Rub the fish with salt to remove impurities, then rinse under cold water. Do not remove the scales (they protect the flesh during cooking).
2. Trim off the fins with scissors.
3. Cut a sheet of parchment paper and place it on top of a sheet of aluminum foil. This prevents direct contact between the fish and the foil during baking.
4. For each fish: place one cherry tomato (halved) inside the belly cavity, insert half a garlic clove near the head, and scatter a few fresh parsley leaves inside. Season generously with salt and pepper, and drizzle extra-virgin olive oil both inside and outside the fish.
5. Fold the parchment paper tightly around the fish, then wrap everything in the aluminum foil, sealing the edges to form a parcel.
6. Bake in a preheated oven at 200°C (400°F) for about 15-20 minutes, depending on the size of the fish (for a 600-700 g fish, 15-20 minutes is sufficient).
7. To check if the fish is cooked, open the parcel carefully (watch for steam). The flesh should easily separate from the central bone. If not, re-wrap and cook for a few more minutes.
8. Serve the fish directly in its parchment parcel at the table. Open it in front of your guests and enjoy the aromatic juices.