4 large red mullet
1 large lemon, sliced
4 sprigs of flat-leaf parsley
4 cloves garlic, sliced 100ml dry white wine
sea salt and pepper
For the oil:
180ml extra virgin olive oil
1 garlic clove, finely sliced
2 tbsp flat-leaf parsley, finely chopped
juice of ½ lemon
1 tbsp small capers
10 pitted kalamata olives, sliced
10 pitted green olives, sliced 1 large red chilli, finely sliced
Sea salt and pepper
Preheat oven to 180°C.
Fill each red mullet with lemon slices, parsley and garlic. Sprinkle with sea salt and pepper and drizzle with olive oil.
Place on a baking tray with parchment paper, drizzle over white wine, season to taste and bake for 12-15 minutes.
For the herbed oil, blend olive oil, garlic and parsley then add lemon juice, capers, olives and chilli and season to taste.
To serve, place the red mullet on the plate and pour the herbed olive oil over the fish. Serve with a fresh radicchio salad and crusty bread.