The combination of fennel's pronounced aniseed flavour and fish cannot be faulted. A touch of thyme adds robustness.
4 red mullet, scaled and cleaned
1 tbsp olive oil
juice of 1 lemon or lime
1 tsp fresh thyme
2 sprigs fresh fennel, chopped
1. Wash the fish carefully insideand outand dry. Slash both sides 3 times. Mix the oil, lemon or lime juice and herbs together and coat the fish, rubbing into the slashes and cavity. Cover and chill for one hour.
2. Grill for 10 minutes, turning once. Serve with new potatoes and salad.
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