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