4 x 375g / 12 oz red mullet, scaled,
gutted and cleaned
125g / 4 oz parsley, chopped
125g / 4 oz basil, chopped
5 anchovy fillets, roughly chopped
2 tbsp capers
2 garlic cloves, crushed
juice and rind of 1 lemon
150ml / 1/4 pint olive oil
salt and pepper
slashes across the fish on each side and season with salt and pepper.
Place under a preheated very hot grill and cook for 6-8 minutes on each
side, or until cooked. Meanwhile, to make the salsa Verde, put the
parsley, basil, anchovies, capers and garlic in a food processor or
blender and process to a smooth paste. Add the lemon juice and rind and
olive oil, season with salt and pepper and process again.
fish from the grill and put a spoonful of the salsa Verde into each of
the slashes on one side of the fish. Serve the remaining salsa
separately in a small dish.