Baked Mullet

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Cambridge recipe. Red or grey mullets are equally good cooked in this way.


  • 1 mullet per person (or 1 for 2 if very large)
  • 1 tablespoon chopped shallot


Butter a flat casserole well, sprinkle with half the parsley and shallots. Put in the mullet, sprinkle with the remainder, and add the anchovy and Worcester sauces and the port. Bake covered for 15 minutes at 350° F., gas mark 4, and then uncovered for a further 10–15 minutes.

Meanwhile make a roux with 2