Red mullet 4
Fresh bay leaves 40
Garlic cloves 4
Ex.v.olive oil lots
Lemons 2
Ask the fishmonger to leave the livers in when cleaning the fish, as they add delicious flavour.
Wash the bay. Peel and slice the garlic into slivers.
Make 3 cuts into one side of each fish, and push in a bay leaf and a piece of garlic. Do the same on the other side. Place a few bay leaves inside each fish and season. Put in a dish and pour over a generous amount of olive oil. Cover and marinate for ½ hour or longer.
Preheat the oven to 220°C/Gas 7.
Put the mullet in an ovenproof tray. Cover with the remaining bay. Place foil over loosely and bake for 20 minutes, removing the foil during the last few minutes. Serve with lemon.
420–450g is the ideal weight of fish per person.