How to make
Clean the red mullet from the entrails, by slitting open their bellies. Remove the fins and scales and wash them well under running water.
Mix the wine, the juice of 1/2 lemon, olive oil, salt and strained broth cube in a deep bowl.
Add the rosemary sprigs and leave the fish in the mixture, by mixing well to coat and season the fish inside and out.
Leave the marinated mullet like this for about half an hour.
Heat the oven to 390°F (200°C).
Remove the red mullet from the bowl and arrange the fish on a greased baking pan. Put sliced garlic in the bellies and cover the fish with the marinade left in the bowl. If it is small, you can pour very little water and drizzle with more olive oil.
Don't forget to put the rosemary sprigs on top as well.
Bake the fish for about 15 minutes or until the pink color of the skin of the fish turns aquires a red color.
Serve the baked red mullet immediately while it's still warm.
Enjoy your meal!
