Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Grey Mullet; (approx 1lb each) |
| 3 larges | Waxy potatoes |
| \N \N | Fresh coriander |
| \N \N | Fresh parsley |
| 1 \N | Lemon |
| \N \N | Olive oil to taste |
| 2 \N | Good sized chicory |
| 2 \N | Ripe tomatoes |
| \N \N | Salt and pepper |
| ½ \N | Bottle strong dark red wine |
| \N \N | Zest and juice of 1 small orange |
| 1 \N | Sliced lemon |
| \N \N | Greaseproof paper |
FOR THE MARINADE
Cut the grey mullet into 3 slices and marinade in the wine and orange juice and zest.
Cut the paper into rectangles, approx. A4 size and brush lightly with oil.
Then peel, finely slice and blanche the potatoes in water.
Saute the fish in a very hot pan and leave to rest. Slice the tomatoes and season well. Set aside. Lay the greaseproof paper on the table and assemble the ingredients: potatoes on the base, a few leaves of chicory, grey mullet, slices of tomatoes. Season all well, add the herbs, drizzle with oil and top with lemon.
Wrap the paper lightly. Place on a hot tray and bake in the oven for 7 minutes at 220?C/425?F/gas mark 7.
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