Grilled Red Mullet with Herb Sauce

Name: Grilled Red Mullet with Herb Sauce
Yield: Serves 4
Ingredients: 1 tablespoon chopped chervil; 1 tablespoon chopped parsley; 1 tablespoon chopped chives; 1 tablespoon finely chopped capers; 60 ml (2 fl oz/¼ cup) olive oil; 2 anchovy fillets, finely chopped; 100 g (3½ oz) English spinach; 1 tablespoon white wine vinegar; 60 ml (2 fl oz/¼ cup) lemon juice; 4 × 200 g (7 oz) whole red mullet; 1 hard-boiled egg, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

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

Fish course
Pescatarian
Gluten-free

Method

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