Mullet en papillote with orange and fennel

Ingredients:

• 4 mullet fillets
• 1 fennel bulb, trimmed and thinly sliced
• 2 oranges, thinly sliced
• 4 sprigs fresh thyme
• 4 tablespoons olive oil
• 1 tablespoon orange zest
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F.
2. Place each mullet fillet on a large sheet of parchment paper.
3. Season the fish with salt and pepper, then top with fennel slices, orange slices, and thyme sprigs.
4. Drizzle each fillet with olive oil and sprinkle with orange zest and lemon juice.
5. Wrap the parchment paper around the fish to form a packet, then secure the edges by folding them over.
6. Place the packets on a baking sheet and bake for about 20-25 minutes, or until the fish is cooked through and opaque, and the fennel and orange are tender.
7. Remove from the oven and carefully open the packets, being careful not to get burned by the steam.
8. Serve hot with a side of rice or roasted vegetables.

Verdict:

This Mullet en papillote recipe is a light and flavorful dish that is perfect for a special occasion or a weeknight dinner. The combination of the mild fish, sweet and tangy oranges, and licorice-like fennel make for a truly memorable meal.

Serving Suggestions:

This dish pairs well with steamed rice, roasted root vegetables, or a light salad. Pair it with a crisp white wine or dry rosé for a complete meal.