Baked Whole Red Mullet & Sardine Tray (Market Classic)

Name: Baked Whole Red Mullet & Sardine Tray (Market Classic)
Cuisine: Israel
Ingredients: 10 × 800 g–1.2 kg Whole red mullet (cleaned); 15 kg Whole sardines (gutted); 6 liters Olive oil; 4 liters Fresh lemon juice; 40 cloves (sliced) Garlic; 3 kg (chopped) Fresh parsley; 1.5 kg Za’atar; 1.8 kg Salt; to taste Black pepper

A recipe from Israel.

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Baked Whole Red Mullet & Sardine Tray (Market Classic)

Nutrition (per serving)

520Calories

58 gProtein

10 gCarbs

34 gFat

4 gSugar

1500 mgSalt

Ingredients

10 × 800 g–1.2 kg Whole red mullet (cleaned)
15 kg Whole sardines (gutted)
6 liters Olive oil
4 liters Fresh lemon juice
40 cloves (sliced) Garlic
3 kg (chopped) Fresh parsley
1.5 kg Za’atar
1.8 kg Salt
to taste Black pepper

Method

Score mullet sides → leave sardines whole.
Rub all fish with olive oil, lemon juice, garlic, parsley, za’atar, salt & pepper.
Marinate 1–2 hours.
Preheat multiple large ovens to 220°C (425°F).
Lay fish on parchment-lined trays (single layer) → drizzle extra olive oil.
Bake mullet 12–16 min, sardines 8–12 min until skin crisps and flesh flakes.
Transfer to giant platters → drizzle with pan juices.
Serve with tahini sauce, schug, amba, Israeli salad, and fresh laffa.