- 4 medium-sized red mullet
- 4 tbsp olive oil
- 3 tbsp white wine or white vermouth
- Salt and freshly ground black pepper
- Handful of mint leaves, roughly shredded
- Good pinch of saffron stamens
- Small waxy potatoes such as La Ratte, to serve
Preheat the oven to 220°C/425F/Gas 7.
Rinse the fish and pat them dry, then lay them snugly in an ovenproof dish.
Pour the olive oil into a small bowl, add the white wine or vermouth and a little salt and freshly ground black pepper. Stir the mint and saffron into the wine and oil. Pour the marinade over the fish and leave it for anything up to an hour, but this isn’t necessary.
Put the potatoes in a pan of salted, boiling water. Put the fish in the oven to bake, basting it once during cooking with the juices that surround it. It will take about 12-14 minutes, but check it after 10. The exact timing will depend on the size of your fish.
Serve the fish out on to warm plates with the boiled potatoes, spooning over the mint and saffron juices as you go.