RED MULLET WITH HERB AND MUSHROOM SAUCE

Preparation Method :

• Combine the mushrooms, garlic and olive oil in a small frying pan. Cook over moderate heat for about 1 minute, until the garlic and mushrooms are slightly softened.
• Add all the herbs, lemon juice and white wine and cornflour mixture. Bring to the boil and cook until thickened. Add anchovy essence to taste. Set aside while preparing the fish.
• To clean the fish, cut along the stomach from the gills to the vent, the small hole near the tail. Clean out the cavity of the fish, leaving the liver, if desired.
• To remove the gills, lift the flap and snip them out with a sharp pair of scissors. Rinse the fish well and pat dry.
• Place the fish head to tail in a shallow ovenproof dish that can be used for serving. The fish should fit snugly into the dish.
• Pour the prepared sauce over the fish and sprinkle with the breadcrumbs and Parmesan cheese.
• Cover the dish loosely with foil and cook in the preheated oven 190°C/375°F/Gas Mark 5, for about 20 minutes. Uncover for the last 5 minutes, if desired, and raise the oven temperature slightly. This will lightly brown the fish.