Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Mugil Cephalus)

Grey Mullet



  • 4 grey mullet each weighing about 350g/12oz

For The Marinade:

  • Juice of one lemon
  • 120ml/5fl oz olive oil
  • 2 tsp fresh thyme, very finely chopped
  • 1 tsp sea salt
  • 1 garlic cove, finely chopped
  • freshly ground pepper

For the sauce

  • 2 anchovy fillets, drained and finely chopped
  • 1 orange
  • 50ml/2fl oz water


  1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
  2. Preheat the grill to high and grill the mullet for 6 minutes on each side.
  3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan.  Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water.  Bring to the boil, whisk a little and pour over the fish before serving.

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