Preparation: 15 minutes

Cooking time: 10 minutes

1. Empty and wash the mullet;
2. Stuff them with thyme, a little laurel and a knob of butter;
3. Arrange the mullet on the slices of Bayonne ham, and coat them;
4. Wrap each fish in foil in a sheet of oiled parchment paper;
5. Bake for 10 minutes at 210 ° C (Thermostat 7).