Instructions: Score the skin side of the fillets across at an angle so that the marinade can penetrate the fish.

In a pestle and mortar smash up the garlic then add a teaspoon of salt and the oregano.

Pound this up to a pulp (or very finely chop) and stir in the olive oil and the juice of 1/2 a lemon.

Smear this alt over the fillets.

This amount should just cover all the fillets (you dont want them swimming in the marinade!).

Lay the fillets on a clean baking tray skin side up.

Place at the top of a hot oven (highest temperature) and roast for about 7 minutes (cooking at the top of the oven helps to make the skin nice and crispy). Take care not to overcook the fish.

Serve the mullet beside the black olive mash with a simple green salad.

Red mullet are very plentiful in our waters and easily obtainable so there is no excuse for them not being fresh. You can cook them whole or ask you fishmonger to scale fillet and pin bone them. I also like to use this recipe for sea bass sea bream and John Dory. Its simple fresh and has a delicate flavour.

Serves 4

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