Rouget grillé

• 2 red mullets per person, scaled, gutted and washed
• Thyme
• Fennel
• Olive oil
• Salt and

Stuff the fish with the thyme and fennel.

Cook the fish under a very hot grill or, even better, over very hot coals. Baste constantly with olive oil. They will take approximately 10 minutes on each side, depending on their size. Sprinkle with salt and pepper before serving.