Red mullet en papillote

Serves 4

Red mullet en papillote (Jason Lowe)

Although red mullet has a delicate flesh it actually has a robust flavour, which means it can be paired with strong flavours. I've used green chilli and coriander here, but you could add some shredded ginger if you wish. If you have a fish-bone phobia, you could always use fillets from a larger fish such as sea bass or grey mullet instead.

4 red mullet, about 180-200g each, scaled, trimmed and gutted
Salt and freshly ground black pepper
2 medium green chillies, trimmed, seeded and thinly sliced
2-3tbsp olive oil
1tbsp flour
4-6tbsp water
A few sprigs of coriander

Preheat the oven to 200C/gas mark 6. Cut out 4 circles, about 25cm in diameter, of greaseproof or baking paper.

Score the red mullet a few times on one side and lay one, scored-side up, in the centre of each circle of paper.

Season the fish, scatter the chillies on top and spoon over the olive oil.

Mix the flour with enough water to formf a thin paste. Brush or smear the flour paste around the edge of each paper circle.

Crimp the edges by folding and rolling the paper over to form a perfect seal all the way around. If it's not sticking, then secure the edges with a few paper clips.

Put the paper parcels in the oven and bake for about 12-15 minutes.

Serve on plates, opening the paper up at the table and scattering over the coriander to finish.