My all time favourite fish is red mullet. Its known as the woodcock of the sea and with due cause. It has a gamey taste unlike any other fish and ideally the liver should be retained when it is cleaned; its a delicacy to be savoured.
With such fine, fresh fish as these are, there is little to be done. In fact, this barely qualifies as a recipe. Aromatic rosemary and tarragon are my herbs of choice for this fish. They work really well with the slightly gamey flavour and the taste of the liver. Not ideal photos - these were taken some time ago under the dreaded ‘cooker hood light’.
Ingredients
Red mullet, gutted but with liver retained intact
Fresh rosemary and bay leaves
Dried tarragon
Lemon slices
Olive oil to drizzle
Salt to taste
Method
With such fine, fresh fish as these are, there is little to be done. In fact, this barely qualifies as a recipe. Aromatic rosemary and tarragon are my herbs of choice for this fish. They work really well with the slightly gamey flavour and the taste of the liver. Not ideal photos - these were taken some time ago under the dreaded ‘cooker hood light’.
Ingredients
Red mullet, gutted but with liver retained intact
Fresh rosemary and bay leaves
Dried tarragon
Lemon slices
Olive oil to drizzle
Salt to taste
Method
- Heat the oven to 180C.
- Using a sharp knife, make several slashes through the skin of the fish.
- Place the fish in a baking dish lined with foil.
- Stuff the cavities of each fish with as many rosemary sprigs as you can, plus one bay leaf.
- Drizzle olive oil over the fish and sprinkle each fish with dried tarragon and little salt.
- Place lemon slices around the fish and bake for 20-25 minutes until the flesh is opaque.
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