Whole baked mullet in the oven

4 servings
50 min

How to bake mullet in the oven whole with vegetables? Prepare all the necessary products. A set of vegetables can be anything. I took standard vegetables that are available in almost any house. If your fish is frozen, then take it out of the freezer in advance and leave it at room temperature until thawed. Peel the mullet from the scales, remove the insides and gills.

Peel potatoes, carrots and onions. Cut the bell peppers into two and remove the core. Rinse all vegetables thoroughly and dry with paper towels.

Cut the potatoes into small pieces, and cut the carrots into thin circles. Send to the big bowl.

Chop the onions and peppers with feathers. Send to the potatoes.

Salt everything to taste and add your favorite spices. I used thyme, dry vegetable mix and black ground pepper.

Add 0. 5 tbsp. vegetable oil. Mix everything well.

Place a sprig of rosemary and a couple of circles of lemon in the abdomen of each carcass. Rosemary to taste can be replaced with any other greens.

Coat the fish with the remaining oil using a silicone brush, salt on all sides and sprinkle with ground paprika or black pepper. Evenly clean everything on the surface of each carcass.

Put the potatoes with the vegetables in an even layer in the baking sleeve. Cut the tomato into circles and send it to the sleeve as well.

Lay the fish on top of the potatoes and fix the sleeve. Make a few punctures on top of the sleeve with a toothpick to let the air out while baking.

Send the mullet to a preheated oven and bake until the potatoes are cooked. It took me about 35 minutes at 220 degrees. 5 minutes before the end of cooking, I cut off the top of my sleeve and turned on the & quot; convection & quot; mode to make the fish brown.

Done, you can serve!