Roasted grey mullet (thick-lip) submitted by Leakyboots 25/2/2015
Grey mullet are delicious if you catch them from a hard sand beach. In estuaries, they can become muddy, but in the surf they seem to feed mostly on small shrimps – so that’s what they taste like. I tend to catch them in the spring, using a lure fished on the drop.
Fillet and skin the fish. Put the fillets in a bowl, and add a teaspoon of salt, a tablespoon of chopped fresh thyme leaves, the grated zest of a lemon, two grated cloves of garlic, a tablespoon of olive oil, and a shake of hot sauce (Tabasco or somesuch). Stir everything around, then leave the fish in this mixture for at least an hour (in the fridge).
Heat a non-stick frying pan as hot as you can. Shake the excess oil from the fillets, then cook for about two minutes on each side – just to get a bit of colour and crispiness. Then put the pan into the oven at 180-degrees for about ten minutes, or until the fish is cooked through.