Parchment-baked grey mullet with tomatoes

Ingredients

• 2 medium grey mullet cleaned and headless (about 1 kg in total)
• 2 tablespoons olive oil
• 3/8 teaspoon fine salt
• 3/8 teaspoon freshly ground pepper
• 1 teaspoon wholegrain mustard
• 1 teaspoon curry sauce
• 1 teaspoon parsley paste or finely chopped fresh parsley
• 8 large meaty tomatoes
• 1 head of garlic

For the rice and serving

• 180 g rice (1 cup)
• 600 ml water (3 cups)
• 1/2 teaspoon fine salt
• 1/8 teaspoon freshly ground pepper
• 1 lemon
• 8 mint leaves

Preparation

1. Heat the oven to 180°C. Pat the grey mullet dry with paper towels and place them on parchment paper. 2. Mix the olive oil with 1/4 teaspoon salt, 1/4 teaspoon pepper, the mustard, curry sauce and parsley paste or chopped parsley. Coat the fish well with the sauce. 3. Put the halved tomatoes and the head of garlic beside them, trimming a little off the ends of the garlic. Wrap the parchment tightly; I fold the edges over and staple them closed. 4. Put the packet on a baking tray and bake for 30 minutes, until the fish flesh is opaque and comes away easily from the backbone. 5. Bring the water to a boil with 1/2 teaspoon salt and boil for 5 minutes. Add the rice and cook for another 15 minutes, until tender; drain off any remaining water. 6. Squeeze the roasted garlic from the uncut end to release the cloves, and put them in a bowl with all the juices from the packet. Mash them with the back of a fork, then stir 1/8 teaspoon salt, 1/8 teaspoon pepper and the juice of half a lemon into the sauce. 7. Pour the sauce over the rice and mix. Serve with the other half of the lemon, sliced, and the mint leaves.