This mullet dish is in the tradition of many Mediterranean fish dishes which are cooked and served with olive oil. Escabeche comes to mind. Unless the mullet are tiny I prefer to fillet them. The bones are messy on the plate with a salad, and unless you are an accomplished eater they are inclined to make the meal more of a challenge than a pleasure. The mullet flesh cooks quickly, much quicker than sea bass for instance. You may grill the fish if you prefer, but if you do, you must just grill through the skin side only. This will make the skin edible and the flesh still juicy. If you are going to serve the mullet warm it is better steamed. An oil-based dressing over grilled fish would give an oily taste, whereas steamed fish will have a cleaner feel that welcomes the oil dressing in the same way that butter sauces always go better with steamed or poached fish.
The addition of a little parsley pesto sauce adds an extra dimension to the dish, though it isn’t essential.
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