Woodcock of the sea is the country name for red or grey mullet, and implies that it should be cooked with its insides in. However, clean the fish if you prefer.
1 slice of fennel, diced
1 mullet per person, cleaned and scaled
stoned (seeded) black olives
1. Scatter the fennel dice over the bottom of a buttered baking dish.
2. Arrange the mullet on top and cover with a mixture of equal parts wine and olive oil.
3. Bake uncovered in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 15 minutes.
4. Add some black olives and bake for a further 5 minutes or until the fish will flake easily.
5. Serve hot.
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