Red mullet en papillote with thyme


by: Ronaldo

I’ve chosen to use red mullet, but lots of other white fish suit the light oriental flavours in this recipe - try gilthead bream or line-caught sea bass.


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serves: 4

4 (8-10 oz/225-275 g) red mullet (cleaned and trimmed)

1 small bunch of thyme

1/2 cup (120 ml) extra virgin olive oil

1/4 cup dry white wine

1 Juice of lemon (about 8 teaspoons)

Sea salt and freshly ground black pepper


1 lb (450 g) small vine-ripened tomatoes (cut into wedges)

1/2 medium-hot red chile pepper (seeded and minced)

1 clove garlic (minced)

1/4 cup (50 g) good-quality black olives (pitted)

1/4 cup extra virgin olive oil

1 tablespoon chopped flat-leaf parsley

Nutrition Facts
Red mullet en papillote with thyme

Servings Per Recipe: 4

Amount per Serving

Calories: 688

  • Total Fat: 44.7 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.9 mg
  • Sodium: 2410.1 mg
  • Total Carbs: 66.7 g
  •     Dietary Fiber: 15 g
  •     Sugars: 43.8 g
  • Protein: 18 g

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water.

5.  Preheat the broiler. Slash the skin of the mackerel at 1/2-inch (1-cm) intervals on both sides, from the head all the way down to the tail, taking care not to cut too deeply into the flesh.

6.  Preheat the oven to 425°F (220°C). Season the whole fish inside and out with salt and pepper and put 2 sprigs of thyme in the cavity of each one.

7.  Brush four 12-inch (30-cm) squares of foil with a little of the olive oil and put a fish diagonally across the center of each piece. Bring the sides of the foil up around the fish and crimp it together tightly at each end, leaving the top open.

8.  Mix the wine with 1/4 cup of water. Pour 2 tablespoons of the wine and water mixture, 2 tablespoons of olive oil, and 2 teaspoons of Iemon juice into each parcel. Add the remaining sprigs of thyme and season with a little more salt and pepper. Seal the parcels well and place on a large baking sheet. Bake the fish for 10 minutes.

9.  Meanwhile, for the salad, scatter the tomato wedges, red chile, garlic, and olives on four small plates. Drizzle the olive oil over the salad. Season with some salt and pepper and sprinkle with the parsley.

10.  To serve, put the unopened parcels of fish on four warmed plates. Take them to the table with a bowl of fries cooked in olive oil and the plates of tomato salad. Let each person open up their own parcel.

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