Grilled Red Mullet with Salsa Verde Recipes

Ingredients :

4 x 375g / 12 oz red mullet, scaled, gutted and cleaned

Salsa Verde:

125g / 4 oz parsley, chopped

125g / 4 oz basil, chopped

5 anchovy fillets, roughly chopped

2 tbsp capers

2 garlic cloves, crushed

juice and rind of 1 lemon

150ml / 1/4 pint olive oil

salt and pepper

Make 3 slashes across the fish on each side and season with salt and pepper. Place under a preheated very hot grill and cook for 6-8 minutes on each side, or until cooked. Meanwhile, to make the salsa Verde, put the parsley, basil, anchovies, capers and garlic in a food processor or blender and process to a smooth paste. Add the lemon juice and rind and olive oil, season with salt and pepper and process again.

Remove the fish from the grill and put a spoonful of the salsa Verde into each of the slashes on one side of the fish. Serve the remaining salsa separately in a small dish.

Serves 4

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