• 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