Mullet with thyme and rosemary
4 small whole fishÂ
Olive oil
1 tblspn rosemary and thyme, chopped
Extra sprigs of rosemary and thyme
Sea salt to taste
Method
Make three small incisions on either side of fish.
Sprinkle chopped herbs into cavity.
Use extra herb sprigs to brush on olive oil.
Grill fish under moderate heat.
From time to time, brush fish gently with olive oil.
Turn fish once only so not to damage the skin.
Sprinkle with sea salt.
Serve with tomato salsa or herb and tomato mayonnaise.
Serves 3-4
Cooking Tips and Alternatives
This recipe can also be cooked on the BBQ. For maximum flavour be sure to baste fish frequently with herb brush.
Other Species that can be used for this recipe:
Dory, Flounder, Tailor, any plate size fish or fish cutlets.