Grilled Red Mullet with Bay Leaves

Name: Grilled Red Mullet with Bay Leaves
Yield: Serves four
Cuisine: Spanish
Ingredients: 15 ml/1 tbsp parsley; ½ dried chilli, seeded and chopped; juice of ½ lemon; 90 ml/6 tbsp olive oil; 6 garlic cloves, finely chopped; fresh herb sprigs, such as fennel, dill, parsley, or thyme; 2-3 dozen fresh or dried bay leaves; fresh herb sprigs, such as fennel, dill, parsley, or thyme; fresh herb sprigs, such as fennel, dill, parsley, or thyme; fresh herb sprigs, such as fennel, dill, parsley, or thyme; fresh herb sprigs, such as fennel, dill, parsley, or thyme; olive oil, for brushing; 4 red mullet, about 225-275g/8-10 oz each, cleaned and descaled if cooking under a grill (broiler)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Red mullet are called Salmonetes - little salmon - in Spain because of their delicate, pale pink colour. They are simple to cook on a barbecue, with bay leaves for flavour and a dribble of tangy dressing instead of a marinade.

Ingredients

4 red mullet, about 225-275g/8-10 oz each, cleaned and descaled if cooking under a grill (broiler)

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Prepare the barbecue or preheat the grill (broiler) with the shelf 15cm/6in from the heat source.
Brush each fish with oil and stuff the cavities with the herb sprigs. Brush the grill pan with oil and lay bay leaves across the cooking rack. Place the fish

Ingredients

Method

Photos