Grey mullet get a bad reputation as you often see them swimming around murky harbours. However, when they are caught out at sea, they have an altogether different taste and are firm fleshed and excellent value. They are increasingly being bought up by smart London restaurants who value their excellent taste and versatility: mullet is excellent in curries, pasta or straight up, but they have a robust flavour that can cope with spices and herbs.
This mullet recipe is simple and tasty:
- 1kg mullet (scaled and gutted)
- juice of 1 lemon
- 120ml/5fl oz olive oil
- 2 tsp fresh thyme, very finely chopped
- 1 tsp sea salt
- 1 garlic clove, finely chopped
- freshly ground black pepper
- For the Sauce
- 2 anchovy fillets, drained and finely chopped
- 1 orange
- 50ml/2fl oz water
Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
Place in a pre-heated oven (220°C) and roast for approximately 20mins until the fish lifts off the bone.
Transfer the fish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.