Red Mullet Parcels

• 12 small red mullet, cleaned
• 12 thin rashers lean bacon
• 6 bay leaves, halved

Season the fish with salt and pepper. Wrap a piece of bacon around each fish and stick it with a cocktail stick. Insert a bay leaf half between the bacon and the fish.

Grill the fish, turning regularly, for about 10 minutes. Remove the bay leaves and the sticks and serve with a bowl of wobbling aïoli, a green salad and crisp fresh bread.