Grey Sea Mullet with Gruyère and Mustard

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is one of the simplest and most delicious fish dishes I know – another gem which Jane Grigson taught us when she came to teach at the Ballymaloe Cookery School in 1989.


  • 8 g butter
  • 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead)
  • salt and freshly ground pepper
  • 250 g grated Gruyère, Gouda or Emmental cheese
  • 1–1½ tablespoons Dijon mustard
  • 4–5 tablespoons cream

21 × 25cm ovenproof dish


Preheat the oven to 180°C/350°F/Gas 4. Lightly butter the ovenproof dish. Season the fish with salt and freshly ground pepper. Arrange the fillets in a single layer. Mix the grated cheese with the mustard and cream and spread carefully over the fish. Cook in the preheated oven for about 20 minutes or until the fish is cooked and the top is golden brown. Flash under the grill if necessary. Serve with new potatoes and a good green salad.