SERVES 4
PREP: 15-20 mins
COOKING: 3 mins
For the Dressing
- 10 anchovy fillets in oil
- 50g coriander leaves
- 50g mint leaves
- 200ml rapeseed oil
- 25ml lime juice
- sea salt to taste
For the Fish
- 2 whole red mullet (approx 500g each)
- scaled, filleted, pin-boned and trimmed
- 30 anchovy fillets in oil
- 1 lemon zested
- 1 garlic clove finely chopped
- 1 tsp chopped parsley
- rapeseed oil to drizzle
For the Dressing
Place the 10 anchovy fillets, coriander and mint in a food processor and blend for 1 minute. Add the oil and lime juice and a touch of salt and blend for 1 more minute.
For the Fish
Preheat grill to the highest setting. Place the 30 anchovy fillets into a container and sprinkle over the garlic, zest and parsley. Drizzle with a little rapeseed oil. To cook the fish, place the red mullet fillets onto a grill tray and drizzle with oil. Season with salt and pepper and place under the grill. Cook for 3 minutes until golden.
Serve immediately with the anchovies, dressing and a little salad.
