Grilled Red Mullet with Lemon, Caper and Anchovy
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Share
Ingredients
2 whole red mullet each weighing 300 – 350g
Juice of 1 lemon
Small handful chopped Parsley
1 tablespoon Dijon mustard
Teaspoon of capers, roughly chopped
Teaspoon of chopped red onion
Zest of 2 Lemons
4 cornichons, finely chopped
5 anchovy fillets, chopped
Extra virgin olive oil
Juice of 1 lemon
Small handful chopped Parsley
1 tablespoon Dijon mustard
Teaspoon of capers, roughly chopped
Teaspoon of chopped red onion
Zest of 2 Lemons
4 cornichons, finely chopped
5 anchovy fillets, chopped
Extra virgin olive oil
Method
Rub the mullet with olive oil and sea salt. Preheat the grill or barbecue and grill either side for 4 – 5 minutes. If you aren’t grilling the fish can be roasted just as well with the oven pre heated to maximum and the fish roasted for 10 – 15 minutes.
To make the sauce simple mix together all the ingredients, season to taste and spoon over the cooked fish.
Mitch Tonks