Gray Mullet in Wine and Paprika

2 medium-sized gray mullet or
other firm-fleshed salt-water fish, about 675 gr each
1/2 cup each dry red and white wine
2 medium onions, sliced
1/4 cup butter
juice of 2 lemons
1/2 tsp. each hot and sweet paprika
several sprigs of fresh tarragon, chopped finely or
1/2 tsp. dried tarragon
salt and pepper to taste
parsley sprigs, sliced onion and lemon wedges for garnish

Clean the fish and place them in a shallow baking dish. Pour over the white wine and 1/4 cup water and let stand for 5 - 6 minutes on each side.

Melt 2 Tbsp. of the butter in a small skillet and saute the onion and hot paprika together until the onions are translucent.

Transfer the fish to a well-greased baking dish and dot with the remaining butter. Sprinkle with salt, pepper, tarragon and lemon juice. Pour over the red wine and add the sauteed onions. Bake in a medium oven for 30 minutes.

Immediately on removing from the oven, sprinkle the fish with the paprika. Place under a hot grill for several minutes, just until the skin begins to blacken. Serve hot garnished with parsley, lemon quarters and sliced onion.

Serves 4-6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.