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Red Mullet With Fennel

Image of Red Mullet With Fennel
Ingredients

Four 250 g (8 oz) red mullet
Fennel leaves, to garnish

MARINADE:

4 tablespoons salad oil
1 teaspoon lemon juice
1 teaspoon fennel seeds
teaspoon sea salt
teaspoon pepper

Details

Serves: 4


Method

Mix marinade ingredients together in a large shallow dish.


Scrape away hard scales, remove gills and fins and clean inside of fish, but do not remove liver. Rinse, drain and wipe dry with absorbent kitchen paper. Score through the skin twice on each side. Put fish in marinade and leave for 1 hour, basting occasionally.


Drain fish and lay on a wire rack over hot coals and barbecue for 6-8 minutes on each side, basting occasionally with marinade to prevent sticking and encourage browning.


Garnish with fennel leaves.

Note:- To speed up cooking an oiled tray may be inverted over fish.

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