The baked mullet is a second course simple, with a strong taste. Cooking it is relatively fast and baking in the oven does not present any particular problems. The mullet is a fish that lives in hot water, especially in the Mediterranean Sea.
From the point of view of the fish it is able to withstand different salinity and in fact it is also found in brackish water and sweet ones, always in school, in good depth. Its reproduction in fact occurs in the rivers that flow to the sea, which dates back during the mating period. It prefers rocky bottoms but also adapts to sandy ones. It seems to be particularly popular with sports fishermen due to the struggles that engages with them, stimulating this sport.
The mullet roe comes from mullet eggs and is considered more delicate of that of tuna. The regions that produce it are mostly Sardinia and then Tuscany.
- First, cut the lemon into round slices (1), then cutting them in half (2). Then cut into slices also the garlic cloves (3) and leave everything aside on cutting board.
- Now take the fish and place it on a cutting board, already cleaned and gutted. So with a large smooth-bladed knife practiced three diagonal incisions (4) on the side of the fish and then stick inside a pinch of salt (5), salt that you put in the gutted fish belly (6).
- Now sprinkle the belly and the side of the fish with the white pepper and then bring into the belly some garlic slices (7), two or three slices of lemon (8), and finally a sprig of parsley (9).
- Then pour a drizzle of extra virgin olive oil (10) on the bottom of a baking pan to grease it well. Lie down so the two fish (11) and then start to place on the side the lemon slices (12) remained.
- Once placed all the slices of lemon on the fish side (13), about three per mullet, bake it (14) in a preheated oven at 180° C for about 20 minutes and once ready, take out (15) to serve, still hot, or to make the portions and bone it, and to serve it directly in the plates.
