Mullet with Thyme and Rosemary:
4 |
small whole fish |
Olive oil |
|
1 |
tblspn rosemary and thyme, chopped |
Extra sprigs of rosemary and thyme |
|
Sea salt to taste |
|
Method: 1. Make three small incisions on either side of fish. 2. Sprinkle chopped herbs into cavity. 3. Use extra herb sprigs to brush on olive oil. 4. Grill fish under moderate heat.
7. Sprinkle with sea salt.
Other Species that can be used for this recipe: Dory, Flounder, Tailor, any plate size fish or fish cutlets |