Grilled red mullet with fennel salad
Triglia alla griglia con insalata di finocchi
Recipe by Pasquale Amico
SERVES 4
Preparation 10 minutes
Cooking 15 minutes
4 whole red mullet
2 bulbs fennel, trimmed, outer
leaves removed
juice of 1 lemon
3 tbsp extra-virgin olive oil
salt and black pepper
Gut and scale the fish, if your fishmonger has not done this for you. Cut off the fins and dress the fish with salt, pepper and 2 tablespoons of extra-virgin olive oil. Cook the mullet under a grill for 5 minutes, turning after the first couple of minutes. Finish cooking in a baking dish in the oven at 150°C/Gas Mark 2 for 10 minutes. Meanwhile, slice the fennel and dress it with the remaining oil and lemon juice. Serve the mullet on a plate and garnish with fennel salad and a wedge of lemon.
