Nothing could be easier than this recipe, Rouget à la Moutarde, but it is important that the fish is fresh from the sea to retain that perfect flavour. Serve with steamed potatoes and watercress.
6red mullet, gutted and scaled
200gjar grainy mustard (such as Meaux)
Heat the oven to 200°C/gas 6.
Make 3 incisions across the fish on each side. Mix the Dijon and grainy mustard and spread thickly all over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on it and bake in the top of the oven for 20 minutes. Serve at once.