Rouget petit bateau poêlé au thym

If you are using large red mullet, you will need to ask your fishmonger to scale and gut them, but with the smaller ones gutting is not necessary because they have nothing inside except the liver. If you were a French fisherman, you would probably just scale them in the sea water and cook them on board with a camping stove. If you are at home, it is not so different – simply pan-fry with garlic, thyme and a squeeze of lemon. Lovely!