Recipe for Baked Mullet with Pinzimonio Sauce

Mullet is a nice looking silver fish with a small mouth, long and strong body covered with large scales. It belongs to the Mugilidae family. Cooks appreciate the mullet, for it is not bony and has a wonderful tender flesh. Whatever the cooking method – boiling, grilling or baking – the taste would be always great. Mullet provides many of essential nutrients such as fats, proteins, phosphorus, calcium, vitamins A and B1. Try our recipe for baked mullet marinated in Pinzimonio sauce with whole black pepper. The sauce comes with high-quality olive oil, lemon juice, oregano, parsley and garlic. You are going to enjoy fabulous taste of this tender mullet.

Ingredients for Baked Mullet with Pinzimonio Sauce

• 1 whole mullet, 4.5 lb (2 kg)
• 5-6 tablespoons Extra Virgin olive oil
• Juice from one lemon
• Several parsley stalks
• 3-4 garlic cloves
• 8-10 peas whole black pepper
• 1 teaspoon oregano

Cooking Instructions

1. Wash the mullet, scale and gut, cut off tail and head.
2. Rinse the fish in running water well, pat dry with paper towel and cut into steaks.
3. Fold up each steak, fixing with toothpicks at the belly side.
4. In a bowl, mix lemon juice with olive oil, salt, finely chopped garlic and parsley.
5. Add whole black pepper and a tablespoonful of oregano, rubbing it between fingers to release more flavor.
6. Put fish steaks into a large baking sheet and pour over the sauce.


Marinated Mullet Steaks

7. Marinate for about an hour, turning the steaks occasionally to ensure better marinating.
8. Bake the fish in an oven for about 30 minutes.
9. Bake until the sauce is mostly evaporated and the fish is nicely brown.
10. Serve.