k  Ibiza salmonete en papillote  k

Hola beautiful…local salmonete aka red mullet. Not only pretty pink – it’s also sustainable and within the oily fish family and therefore wonderfully high in omega 3 fatty acids. The Mediterranean diet is one of the healthiest on the planet and if you are a fish fan, this ticks all the boxes!

Best cooked en papillote (paper bag style) so they can steam to perfection and lock in all of the wonderful flavours…and it’s THE healthiest way to eat fish.

For this I used thinly shaved fennel, blood oranges (if in season because they are as beautiful as the fish), caperberries, fresh dill and half a glass of dry white wine.

Serve in the bag so you will present a steamy surprise to your lucky guests.



(Serves 2)

4 Red Mullets gutted and scaled

1 bulb of fennel very thinly sliced

1 blood orange, peeled and segmented (if not in season regular oranges will do)

A handful of caperberries

1/2 glass of dry white wine

A drizzle of olive oil

A good pinch of sea salt and fresh black pepper

…and don’t forget the baking parchment!



1. Preheat the oven to 200°C, cut 4 pieces of baking parchment into 4 large squares – approx 30cm (don’t use foil as it will roast the delicate fish – the bag will inflate and lock the flavour inside the bag).

2. In the middle of two paper squares arrange a bed of fennel, blood orange slices and scatter over a few caperberries. Then drizzle over with a good measure of olive oil.

3. Season the fish with salt and pepper and push sprigs of dill into the cavity of each fish

4. Lay another square over the fish and start crimping it together tightly around the edge to form a square (it’s more simple than it sounds!) leaving a gap in the middle to pour the wine into.

5. Now carefully pour white wine into each parcel and fully seal the parcels and place on a baking sheet. Bake for 15-20 minutes.

6. Put the unopened parcels on warmed plates. Each person can open their parcel and slide the fish and its juices onto their plate.

7. I like to serve with a garlic mash with olive oil and a simple salad or steamed green beans.