fish
serves 4
2 medium sized grey mullet
salt
1/2 lemon, sliced
a handful of dried herb fennel twigs
a little olive oil
60ml / 4 tbsp Pernod or Anis ( optional )
Pre-heat the grill to moderate, and pre-heat the oven to
1900C / 3750F / Gas mark 5.
Clean the fish leaving the heads on. Season inside and out with the
salt and then, with a sharp knife, slash each of their sides 2 or 3 times.
Cut each slice of lemon into 4 pieces and push a piece into each of the cuts
in the fish. Put the remaining pieces of lemon and a few of the fennel
twigs inside the fish.
Put the rest of the fennel in an earthenware baking dish, lay the fish on
top of the fennel and then sprinkle all over with olive oil. Grill
for 5 minutes, then transfer to the oven and bake for a further 20 minutes.
The fish should be white and succulent under their slightly crisp skins,
with a wonderful flavour of the sea.
You can cook them entirely under the grill if preffered, turning once to cook both sides evenly.
Some people like to flame the fish with a little heated pernod or anis after grilling; doing so will increase the fennel flavour.