Category

Ingredients

• 1 red mullet, de-headed, scaled and cleaned
• 5 purple spring onions
• 2 tbsp olive oil
• 2 limes, halved

Method

Preheat ovenproof griddle pan.
Preheat oven to 250°C/500F/Gas 9.
Slash the sides of the red mullet with a sharp knife.
Cut the bulbs from the spring onions.
Pour boiling water over the stalks of the spring onions.
Carefully wrap the spring onions around the body of the fish.
Drizzle the oil over the fish before placing it in the griddle.
Griddle fish, along with the halves of lime for three minutes, either side.
Transfer fish and lime to oven and roast for 6-8 minutes.
Remove fish from oven, place on a plate and serve.

Preparation time

30 minutes

Serves

2

Ingredients

• medium sized red mullet
• 1 small onion, finely chopped
• 180ml/6fl oz white wine
• 1 tbsp wine vinegar
• Flour
• Lemon or orange
• Parsley
• Fresh mint
• Garlic
• Oil

Method

Put two leaves of fresh mint and a small piece of garlic inside each red mullet, medium-sized ones being best for the dish. Roll them in flour and fry them gently in oil; drain them and arrange them on a long dish.

Prepare the following sauce. In a little oil saute a small onion finely chopped; let it melt but not turn brown, then pour in about 180ml/6fl oz of white wine and 1 tbsp of wine vinegar. Simmer the sauce for 10-15 minutes, until it has reduced by one third.

When it has cooled, pour it over the red mullets. Serve them cold, garnished with a little parsley and slices of lemon or orange. Instead of frying the mullets, they can be scored across twice on each side and grilled, and the sauce then poured over them. They can also be eaten hot cooked in this way, and are excellent.

Preparation time

30 minutes

Serves

2

Ingredients

• 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

Method

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.

Preparation time

40 minutes

Serves

4