Grey sea mullet is possibly the most under-estimated fish in our waters at present. Its flavour and texture are in my opinion every bit as good as sea bass but it costs a fraction of the price, so search for it in your fish shops before everyone discovers it and the price goes up. Remember how cheap monkfish used to be a few years ago! Grey sea mullet has large scales which must be removed. It is wonderful poached, fried or baked.
Scale the mullet, wash and gut if necessary. Dry the fish well.
Take a large sheet of good quality tin foil. Season the fish inside and out. Smear with lots of butter and put a few knobs into the centre with a sprig of fennel if available. Don’t put lemon wedges or bay-leaf or anything else — it doesn’t need it. Place the fish in the centre of the tin foil, draw up the edges and sides and seal well so that no butter or juices can escape while cooking.
© 1989 Darina Allen. All rights reserved.