Whole Baked Mullet in the Oven
Juicy, tender, the tastiest - with a crisp crust! Whole baked mullet is as easy as it gets. Just put the vegetables and fish into a roasting bag and let the oven do the work. You’ll get a complete, healthy lunch or dinner for the whole family with no fuss or wasted time.
Updated : 29 January, 2026
Easy
About 30 min.
Ingredients
2
Mullet
1 kilograms
Potato
2
Carrot
1
Onion
1
Bell pepper
2
Tomato
0.5
Lemon
to taste
Rosemary
to taste
Greens
to taste
Salt
to taste
Ground black pepper
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a whole mullet in the oven with vegetables? Prepare all the ingredients. The vegetable mix can be anything. I used common vegetables that most people have at home. If the fish is frozen, take it out of the freezer ahead of time and let it thaw at room temperature. Scale the mullet, remove the innards and the gills.
Step 2
Peel the potatoes, carrot, and onion. Cut the bell pepper in half and remove the core and seeds. Rinse all the vegetables well and pat dry with paper towels.
Step 3
Cut the potatoes into small pieces and the carrot into thin rounds. Put them in a large bowl.
Step 4
Slice the onion and bell pepper into thin strips. Add them to the potatoes.
Step 5
Salt to taste and add your favorite spices. I used thyme, a dried vegetable seasoning blend, and ground black pepper.
Step 6
Add ½ Tbsp vegetable oil. Mix everything well.
Step 7
Place a sprig of rosemary and a couple of lemon slices inside the belly of each fish. You can replace rosemary with other herbs to taste.
Step 8
Brush the fish with the remaining oil using a silicone brush, salt all over, and sprinkle with ground paprika or black pepper. Rub evenly over the surface of each fish.
Step 9
Spread the potatoes and vegetables in an even layer inside a roasting bag. Slice the tomato into rounds and add them to the bag as well.
Step 10
Lay the fish on top of the potatoes and seal the bag. Poke several holes in the top of the bag with a toothpick so steam can escape during baking.
Step 11
Put the mullet into a preheated oven and bake until the potatoes are done. It took me about 35 minutes at 220°C / 428°F. 5 minutes before the end, I cut open the top of the bag and turned on convection so the fish could brown.
Step 12
Done - serve!
Author note
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