Stuffed mullet alla 'ngorda

Recipe second for 4 people based on Mullet - cooking method oven.

Preparation:

Preparation: That is 'all'ingorda', alla ghiottona. The dish is simple, but the problem is to find the really big red mullets, precisely those of September, rock mullets but also seabed mullets (they are distinguished by their snubs). Scale and delicately open eight fine red mullets; stuff them well with a mixture of 150 g of stale breadcrumbs, minced garlic, parsley, moderately hot pepper (the quantity of garlic and pepper depend on your taste), mixed with extra-virgin olive oil and left to rest for a couple of hours for tastes to harmonize. Arrange the mullet in a greased baking tray, cook in a preheated oven for 12 minutes (more or less according to the thickness of the fish). Leave to cool and serve.