Grilled Red Mullet with Herb Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 4 × 200 g (7 oz) whole red mullet
  • 60 ml (2


  1. Preheat a barbecue grill or hotplate. Make a couple of deep slashes in the thickest part of each fish. Pat the fish dry with paper towel and sprinkle inside and out with salt and pepper. Drizzle with a little of the combined lemon juice and olive oil. Transfer