Instructions: Prepare the red mullet by snipping off the back and side fins with a pair of strong scissors Then remove the scales by wiping them off with your hands under fast running water.

When all of the scales have been removed stick a sharp knife into the base of the belly of the fish and then slit upwards towards the head.

Under more cold running water remove the guts and any congealed blood along the spine carefully retaining the livers.

Give the fish a final rinse and dry thoroughly.

Season.

Place the mullet on a hot grill and grill for 45 minutes on each side or until cooked.

Serve with Anchovy and Rosemary Sauce or Salsa Verde (qv).

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.