6 red mullet, gutted and scaled
2 tbsp Dijon mustard
200 g jar grainy mustard (such as Meaux)
olive oil
2 tbsp Dijon mustard
200 g jar grainy mustard (such as Meaux)
olive oil
method
Heat the oven to 200°C/gas 6.
Make 3 incisions across the fish on each side. Mix the Dijon and grainy mustard and spread thickly all over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on it and bake in the top of the oven for 20 minutes. Serve at once.
Make 3 incisions across the fish on each side. Mix the Dijon and grainy mustard and spread thickly all over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on it and bake in the top of the oven for 20 minutes. Serve at once.
serving amount
serves 6
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