WHOLE RED MULLET

Serves 4

These are not red mullet as known in Europe — they don’t quite have that sweetness — but they’re damn good eating. These little fish (also called barbounia or goatfish) are not often seen and rarely used. They have a medium to strong flavour and delicate flesh. They’re pretty little things and, for me, just how I love fish to taste — sweet but with a good hint of fish oil that gives a pleasant lasting taste. It’s always important to make sure these oily fish are super fresh, otherwise that pleasant fish flavour can become overbearingly fishy.

12 x red mullets

sea salt

extra virgin olive oil, for drizzling

herb salad, aïoli & lemon wedges, to serve

Heat the barbecue or grill (broiler) to extremely hot or the oven to 200°C (400°F/Gas 6).

Scale and gut the fish. Season each side of the fish with salt and drizzle with the olive oil. Place in a heavy-based roasting tray or frying pan, add a splash of water, close the barbecue lid and cook for about 5 minutes or until just cooked through. Remove from the tray and set aside for 1 minute to rest.

Place 3 fish on each plate, sprinkle with salt, drizzle with the olive oil and serve with a wedge of lemon. Serve with the herb salad and aïoli on the side.