Ingredients
- 4 x 400g mullet, cleaned
- 8 pickled onions
- 4 bay leaves
- 1 lemon, quartered
- ¼ cup olive oil
- 4 Tbsp Marsala wine
- 8 large carrots, peeled
- 2 sprigs mint leaves, sliced finely
- 2 sprigs oregano, chopped
- ¼ cup onion sprouts
- 2 Tbsp avocado oil
- 1 Tbsp white wine vinegar
- salt and pepper
- baby rocket leaves, to serve
Instructions
1 Preheat oven to 220°C. Use a pair of scissors to cut off all fins from the mullet. Place two pickled onions, a bay leaf and a lemon wedge in the cavity of each fish. Place upright in a large baking dish, drizzle with olive oil and bake for 10 minutes. Sprinkle with Marsala and bake for a further 5 minutes.
2 Meanwhile, Grate the carrots finely, and squeeze out all excess liquid. Combine with the herbs, sprouts, avocado oil and vinegar then season lightly with salt and pepper. Serve the fish with a mound of pastinaca and some baby rocket leaves.