Grey Mullet with Mustard

• 1 whole grey mullet, descaled and gutted with head left on
• 2 tablespoons good but mild French mustard
• 3

Wipe the fish dry and check that it is clean and dry inside.

Cut 4 incisions ¼” deep on each side of the fish. Season well with salt and pepper, lemon juice and the herbes de Provence.

Put the butter in each of the incisions and place on a bed of the onion rings in a grilling tray. Cook for 10 minutes each side under a very hot grill.

Now fill the incisions with the must