Red Mullet with Garlic, Anchovies and Lemon

Although this uses ‘French Mediterranean’ ingredients, it can go with other kinds of fish, as long as they have a pronounced flavour. Bream or tuna would also be ideal, and stretching a point, cod or haddock would do, but this isn’t a treatment for turbot, halibut, sole or plaice. This is more or less a bagna cauda, but thinner than would be needed as a dipping sauce.