Rougets à la Bordelaise

• 4 red mullet of about
• 200 g (nearly ½ lb) each

The fish may be gutted, although many people prefer the gamey taste which they have when cooked whole. Make an incision along the back of each, season them, brush them with olive oil and grill them for not more than 5 minutes on each side. Arrange them on a platter, garnish with parsley and serve the sauce separately.

There are various kinds of Bordelaise sauce and none is entirely simp