Baked red mullet with artichokes and bread

Ingredients

For 1 serving

• Red mullet200 g
• Artichokes2
• Parsley5 g
• Garlic1 clove
• Bread60 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: November – April

Method

1. Heat the oven to 190 °C (conventional). Fill a bowl with cold water and a little lemon juice. Prepare the artichokes by removing the tough outer leaves, the tips and the choke, peel the stem and cut them into thin wedges, dropping them straight into the acidulated water.
2. Drain the artichokes and put them in a baking dish with the peeled and sliced garlic, half the oil, salt and a finger of water; toss.
3. Bake for 20 minutes, until the artichokes are almost tender to a fork.
4. Meanwhile scale and gut the red mullet (or use fillets), rinse and pat dry; season with salt and black pepper.
5. Lay the mullet on the artichokes, drizzle with the remaining oil and a squeeze of lemon juice and bake for another 10 minutes, until the skin is glossy and the flesh comes away easily from the bone.
6. Finish with chopped parsley and serve with the bread.