(Mugil Cephalus)

GREY MULLET WITH GARLIC, LEMON, AND THYME

INGREDIENTS:

• 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

PREPARATION:

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.