Red Mullet With Prosciutto And Rosemary
From Anna del Conte
Red Mullet, 8 (cleaned but with the head on)
Olive Oil, 6tbsp
Rosemary, 2tbsp chopped
Garlic, 1 clove chopped
Prosciutto, 8 large slices, medium thickness
Wash and dry the fish and lay them on a dish. Juice the lemons and mix with 2tbsp of olive oil. Season and then drizzle some of the mixture into the cavity of each fish. Brush the rest of the mixture over the fish and leave to marinate for 2 hours.
Heat the oven to 190C/ 375F/ Gas 5. Choose an oven proof dish large enough to fit all 8 fish and brush with the remaining oil.
Mix the rosemary, garlic, breadcrumbs, salt and pepper and coat the fish with the mixture, pressing the crumbs into it with your hands. Wrap a slice of prosciutto around each fish and lay in the prepared dish. Drizzle with olive oil and bake for 15-20 minutes, basting the fish twice during the cooking. Serve from the dish with lemon wedges and new potatoes.