Red Mullet in foil with anchovy Butter
- 6 red mullet
- extra virgin olive oil
- lemon juice
- fennel seed
- salt and pepper
- 3 ½ oz butter
- 1 oz anchovies
Clean the red mullets and prepare them for cooking, cutting into them more deeply than normal, and cook with a little oil on the grill. Copiously oil the foils, line them up opened out on a surface, spread a layer of anchovy butter, put on top a mullet and douse with a spoonful of marinade and more anchovy butter. Carefully close the foil.
Oil a large oven-dish and arrange the foils in it. Put into a moderate oven and bake for about 15 minutes, until the foils have turned brown and have swollen up. Remove the dish from the oven and put the foils onto a serving plate.
Open them at table, taking care not to get scalded. Put onto each plate, piping hot, the mullet and its sauce. Serve immediately. During cooking take care that the oven is not too hot and that the foils do not burn.