STRIPED MULLET AND DILL PACKETS
The Silver Spoon, Phaidon Press
• olive oil, for brushing
• 4 striped mullet, scaled and cleaned
• 4 fresh dill sprigs
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 lemon, sliced
• 3/4 cup dry white wine
• 4 teaspoons brandy
• salt and pepper
Preheat the oven to 400°F.
Cut four squares of foil, each large enough to hold a fish, and brush with oil.
Season the cavities of the fish with salt and pepper and place a dill sprig in each.
Put one fish on each foil square and divide the onion and garlic among them.
Place a few lemon slices on top of each fish and sprinkle with the wine and brandy.
Fold over the foil to enclose the fish completely, place on a cookie sheet and bake for about 10 minutes.
Remove from the oven, transfer to a warm serving dish and open the foil packets just before serving.