Grey Mullet with Cream and Red Peppers

Name: Grey Mullet with Cream and Red Peppers
Ingredients: 6 fl oz (175 ml) double cream; 1 tablespoon prepared mild mustard; 1 grey mullet, about 2¼ lb (generous kg); Salt; Juice of 1 lemon; 2 oz (50 g) butter; 2 oz (50 g) smoked bacon, diced; 2 red peppers, cleaned and cut into fine strips; 1 large onion, finely chopped; 4 ripe tomatoes, skinned and pulped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 grey mullet, about 2¼ lb (generous kg)
Salt
Juice of

Fish course
Pescatarian
Gluten-free

Method

Scale, gut, clean, wash and dry the fish. Season inside and out with salt and lemon juice. Set the oven to gas mark 7/425°F/220°C.

Butter a baking dish with half of the butter and put in the mullet. Cover the fish with all the bacon and half of the peppers. Put the rest of the peppers, the onions and tomatoes around the fish and dot little pieces of the remaining butter on the fish itse