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
- Wash the mullet, scale and gut, cut off tail and head.
- Rinse the fish in running water well, pat dry with paper towel and cut into steaks.
- Fold up each steak, fixing with toothpicks at the belly side.
- In a bowl, mix lemon juice with olive oil, salt, finely chopped garlic and parsley.
- Add whole black pepper and a tablespoonful of oregano, rubbing it between fingers to release more flavor.
- Put fish steaks into a large baking sheet and pour over the sauce.
- Marinate for about an hour, turning the steaks occasionally to ensure better marinating.
- Bake the fish in an oven for about 30 minutes.
- Bake until the sauce is mostly evaporated and the fish is nicely brown.