1 kg (2 lb) grey mullet, gutted and cleaned
50 g (2 oz) Green Butter
1/2 lemon, sliced
1 small onion, peeled and quartered
fresh thyme sprigs
sprigs of parsley
50 g (2 oz) Green Butter
1/2 lemon, sliced
1 small onion, peeled and quartered
fresh thyme sprigs
sprigs of parsley
method
1. Smear the fish inside and out with the Green Butter.
2. Arrange the lemon slices, quartered onion, sprig of thyme and parsley in the stomach slit.
3. Make an S-shaped cut in the fish back and stuff the thyme sprigs into it.
4. Bake for 25 minutes at 180°C (350°F) Gas 4.
5. Serve with Gribiche Sauce and extra Green Butter.
6. The fish may be cooked wrapped in foil, if preferred.
2. Arrange the lemon slices, quartered onion, sprig of thyme and parsley in the stomach slit.
3. Make an S-shaped cut in the fish back and stuff the thyme sprigs into it.
4. Bake for 25 minutes at 180°C (350°F) Gas 4.
5. Serve with Gribiche Sauce and extra Green Butter.
6. The fish may be cooked wrapped in foil, if preferred.
serving amount
serves 4
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