| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Gutted and scaled grey mullet; weighing about |
|
|
; 1.25kg (3lb) |
| 2 |
|
Sprigs fresh rosemary; (2 to 3) |
| 3 |
|
Garlic cloves; sliced thinly |
|
|
Olive oil for brushing |
|
|
Salt and pepper |
INSTRUCTIONS
Wash and dry the mullet. Slash the fish with a sharp knife three or four
times on both sides.
Fill the fish with rosemary and garlic and put any leftover rosemary and
garlic inside the slashes on the fish skin.
Brush olive oil inside and all over the fish and season with salt and
pepper.
Cook the fish under a medium grill for about 10 minutes on each side or
until the eyes of the fish turn white and the point of a knife can easily
be pushed into the centre of the fish with no resistance.
Serve immediately with a green salad and saute potatoes.
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