something random about u???????

Baked Red Mullet with Garlic and Tomatoes recipe

ingredients
4 even-sized red mullet
45 ml (3 tbsps) olive oil
45 ml (3 tbsps) dry white wine
1 lemon
2 cloves garlic, crushed
Salt and pepper
340 g (12 oz) fresh tomatoes, thinly sliced or 400 g (14 oz) canned tomatoes, strained
Sprigs of fresh dill for garnish

method
1. Preheat the oven to 190°C (375°F) Gas Mark 5. First scale the fish by running the blunt edge of a large knife over the skin of the fish going from the tail to the head.

2. Using a filleting knife, cut along the belly of the fish from just under the head to the vent, the small opening near the tail. Clean out the cavity of the fish, leaving in the liver if desired. Rinse the fish well inside and out and pat dry.

3. Trim the fins and neaten the tail with kitchen scissors. Place the fish head to tail in an ovenproof dish. Mix the oil and the wine together and squeeze the juice from one of the lemons. Add the garlic, salt and pepper and pour over the fish. Place on the tomato slices or if using canned tomatoes, crush them slightly and spoon over. Bake for about 25 minutes, basting frequently until the fish is tender. Garnish with will.

(Oooops – sorry about the edit, I couldnt resist …… Ed)

@pete wrote:

I do not have a mullet ffs :evil:

Are you a slaphead ?

@pete wrote:

what is this twenty questions :? :lol:

no i have all my own hair (in a jar next to my bed)

Err thats normally reserved for teeth

@pete wrote:

I thought my food was a bit hairy :shock:

Scarey – a slaphead – false teeth :wink:

@pete wrote:

Didnt i mention acne ?

When one gets a little older acne can be part of second childhood :)