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Red Mullet with Citrus Fruits and Olive Oil
Preparation info
Serves
Four
Difficulty
Medium
Appears in
A Long and Messy Business
By Rowley Leigh
Published 2018
Were I the only one eating the fish, I would cook it whole, on the bone. Should you be dining with like-minded people, I would recommend the same.
Ingredients
4 300–350 g 10½–12 oz 1
Method
Ask the fishmonger to scale, fillet and pin bone the fish. If doing it yourself, after scaling the fish, cut down on either side of the back close to the bone until you reach the spine in the middle before removing each fillet. The pin bones are best removed with long-nosed pliers: it is a fiddly job but essential if you don’t want to pick the bones out of every mouthful. Season the skin with a