Grilled baby red mullets

Salmonetes a la plancha

SERVES 1

2 baby mullets per person, butterflied (see Small oily fish, such as sardines, baby mullet & anchovies)

olive oil, for frying

lemon wedges, for serving

crusty white bread, for serving

Season both sides of the fish with a little sea salt and freshly ground black pepper. Heat a dash of the olive oil in a non-stick frying pan over medium heat. When hot, add the fish, skin side down, and press gently with a spatula to keep the fish from buckling up. Cook for 1 minute.

Gently flip the fish over and cook for another minute, then serve with the lemon wedges and crusty white bread.