Oven Baked Red Mullet with Rice

Recipe by: The Cornish Fishmonger

Oven Baked Red Mullet with Rice

Image | The Cornish Fishmonger

Method: 

Firstly, fry off the onion and garlic in a saucepan.

Preheat oven to 250'C.

In a deep baking dish, combine the uncooked rice with the onion & garlic mixture, fish stock, thyme, mixed herbs and parmesan cheese. Cover, place in the oven and bake for 15 minutes.

Remove the rice from the oven and uncover. Place the red mullet in the centre of dish and sprinkle lightly with paprika.

Re-cover and bake covered at 250'C for 20 to 25 minutes or until the fish flakes easily with a fork.

the Cornish Fishmonger

The Cornish Fishmonger

The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.

Chef The Cornish Fishmonger

Website

thecornishfishmonger.co.uk

Ingredients

Serves: 2 people.

Preparation Time: 10 minutes.

Cooking time: 30 minutes.

2 red mullet (whole, scaled and gutted)
1 cup of rice 
3 cups hot fish stock 
2-3 cloves of garlic
1 onion (finely chopped) 
A small bunch of fresh thyme
2 teaspoons of dry mixed herbs
1 tbsp. grated Parmesan cheese
Paprika (optional)
 
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Demersal Trawl

Cornish boats landing to Cornish ports

Demersal trawls are large nets that are pulled through the water with the bottom edge of the net touching the seabed. At each edge the net is pulled open by metal ‘trawl doors’. Sometimes referred to as Otter trawling.

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Gill Netting

Cornish boats landing to Cornish ports

Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.

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Beam Trawling

Cornish boats landing to Cornish ports

Beam trawls are nets with a steel beam that holds the net open. The belly of the net is made of chains and the upper surface of the net is mesh. Beam trawlers pull two nets along the seabed simultaneously.

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