Grilled Red Mullet with Lemon, Caper and Anchovy

Grilled Red Mullet with Lemon, Caper and Anchovy

The red mullet is sensational with a unique flavour and texture all of its own. When you fry the skin it crisps wonderfully and has the flavour and smell of saffron and rich shellfish. The flesh is moist, firm and in small flakes – a fish simply grilled whole with lemon is hard to beat, especially when done over a wood fire. My favourite fish.

The vibrant fresh taste of this dressing works amazingly well with this truly amazing fish but it is made with universal flavours that are a perfect foil for any seafood.

Serves 2


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


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.