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Oriental Roast Red Mullet

Recipe by Aldo Zilli

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This is an incredibly easy way to cook a whole fish that looks impressive too. The foil package locks in the flavours of the chilli, ginger and coriander making for a super-tasty and super-moist fish. Plus, there's no dish to wash up.

Ingredients

1 tbsp extra-virgin olive oil
1 whole red mullet, 400-500g (1lb)
1 red chilli, deseeded and finely diced
1 garlic clove, sliced thinly
1cm ginger, finely sliced
1 tbsp coriander leaves, roughly chopped
2 tbsp soy sauce
2 tbsp good dry white wine

To serve

2 bok choi
Sesame oil
1 garlic clove, crushed
1 knob of ginger, chopped finely
soy sauce
Toasted sesame seeds

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Method

Preheat oven to 200°.
Drizzle some olive oil onto some tin foil and place one of the fillets on top, skin-side down.
Place the rest of the ingredients on top of the fillet and then top with the remaining fillet. Leave to marinate for one hour.
Close the tin foil to make a complete parcel. Place on a baking tray and cook in the oven for 10 minutes.
Meanwhile, in a wok, heat the sesame oil and quickly fry the garlic and ginger. Add the bok choi and soy sauce and cook until the bok choi is soft.
Place the fish on a large serving platter, open the foil and serve with bok choi and a scattering of sesame seeds.