Mullet with Thyme and Rosemary


  • 4 small whole fish, gilled, gutted and scaled
  • Olive oil
  • 1 tbsp. Rosemary and thyme, chopped
  • Extra sprigs of rosemary and thyme
  • Sea salt to taste


  1. Make three small incisions on either side of fish.
  2. Sprinkle chopped herbs into the cavity.
  3. Use extra herb sprigs to brush on olive oil.
  4. Grill fish under moderate heat.
  5. From time to time, brush fish gently with olive oil.
  6. Turn fish once only so not to damage the skin.
  7. Sprinkle with sea salt.
  8. Serve with tomato salsa or herb and tomato mayonnaise.
  9. Serves 3-4.

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