Rougets au Vinaigre




  • 1 kg red ( 2,2 lbs ) mullet
  • Flour
  • 1 glass of vinegar (a teaspoon of honey is added and mixed)
  • Few Dry Bay Leaves
  • 2-3 Cloves of Garlic
  • Rosemary
  • Red pepper
  • Chopped Parsley
  • Olive oil
  • Fish Juice
  • Salt , Black Pepper


Bring the oven temperature to 180 ( 352 ) degrees.

Dry the parsley that we have cleaned and washed thoroughly.

Separate the stems from the leaves and keep them aside, just finely chop the leaves.

Scrape off the scales of the fish, clean the inside except the liver, wash and dry it.

Mince the garlic along with some pepper.

Lightly oil a heatproof bowl large enough to allow the fish to be layered.

Sprinkle the pepper and garlic randomly, and drizzle a few bay leaves that you plucked with your hands.

Cover it with parsley sprigs, fresh rosemary sprigs, and a few sage leaves.

Drizzle some olive oil, add salt, pepper and pour in fish broth and vinegar.

Put the bowl in the hot oven, let the fish fry for 20 minutes without touching it.

If necessary, you can walk the tirit in the bowl over them from time to time.

After removing, place the fish on the serving plate, drain the water.

Put it in a container you have obtained, pour some vinegar and put it on a high fire.

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