Grilled red mullet (English trout) with bay leaves

Posted: July 17, 2010 by nietize in Spanish, Trout

From the Spanish Cookbook
Serves 4

4 red mullet about 225-275g each, cleaned and descaled
olive oil for brushing
fresh herb sprigs, such as fennel, dill, parsley, or thyme
2-3 dozen fresh or dried bay leaves

For the dressing
6 tbsp olive oil
6 garlic cloves, finely chopped
1/2 dried chilli, seeded and chopped
juice of 1/2 lemon
1 tbsp parsley

Preheat the grill with the shelf 15 cm from the heat source.

Brush each fish with oil and stuff the cavities with the herb sprigs. Season with salt and pepper. Brush the grill pan with oil and lay bay leaves across the cooking rack. Place the fish on top and cook for 15-20 minutes until cooked through, turning once.

To make the dressing, heat the olive oil in a small pan and fry the chopped garlic with the dried chilli. Add the lemon juice and strain the dressing into a small jug. Add the chopped parsley and stir to combine. Season with salt and pepper.

Serve the mullet on warmed plates, drizzled with the dressing.

No red mullet at the Waitrose seafood counter and so I settled for an English trout. I love grilling (broiling) food these days, and placing them on a bed of salad leaves. The warmth of the food and the juices, cooking the leaves to some extent. It’s the perfect summer food!


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