Nathan Outlaw’s Red Mullet with Coriander, Mint & Anchovies

Nathan Outlaw

SERVES 4
PREP: 15-20 mins
COOKING: 3 mins

For the Dressing

  • 10 anchovy fillets in oil
  • 50g coriander leaves
  • 50g mint leaves
  • 200ml rapeseed oil
  • 25ml lime juice
  • sea salt to taste

For the Fish

  • 2 whole red mullet (approx 500g each)
  • scaled, filleted, pin-boned and trimmed
  • 30 anchovy fillets in oil
  • 1 lemon zested
  • 1 garlic clove finely chopped
  • 1 tsp chopped parsley
  • rapeseed oil to drizzle

For the Dressing

Place the 10 anchovy fillets, coriander and mint in a food processor and blend for 1 minute. Add the oil and lime juice and a touch of salt and blend for 1 more minute.

For the Fish

Preheat grill to the highest setting. Place the 30 anchovy fillets into a container and sprinkle over the garlic, zest and parsley. Drizzle with a little rapeseed oil. To cook the fish, place the red mullet fillets onto a grill tray and drizzle with oil. Season with salt and pepper and place under the grill. Cook for 3 minutes until golden.

Serve immediately with the anchovies, dressing and a little salad.