ingredients
2 tablespoons olive oil
1 level tablespoon finely chopped fresh rosemary
Freshly ground black pepper
6 large whole fresh red mullet (or frozen mullet, thawed), each about 1/2 pound, scaled and gutted
3 small leeks, trimmed, thinly sliced and washed
3 large tomatoes, skinned, de-seeded and chopped
Lemon wedges and fresh rosemary sprigs to garnish
method
1. Smear a large dish with 1 tablespoon of the oil, sprinkle in the chopped rosemary and season with pepper. Rinse the mullet, pat dry with kitchen paper and arrange them in the dish in one layer. Turn them until evenly coated with rosemary. Cover and leave to marinate at room temperature for 30 minutes.
2. Meanwhile, heat the remaining olive oil in a skillet, and cook the leeks over a moderate heat for 6 - 8 minutes, stirring frequently, until softened. Stir in the tomatoes and bring to the boil. Boil rapidly for 2 - 3 minutes to evaporate the excess liquid. Leave to cool.
3. Spoon the leek and tomato mixture inside the mullet but do not overfill them. Oil the briler rack, lay the fish on it and cook under a moderate heat for 8 - 9 minutes. Turn them over carefully and cook for a further 5 - 6 minutes.
4. Lift the fish onto warmed plates and garnish with the lemon wedges and rosemary sprigs.
more information
Warm french bread and lightly steamed Snap peas go well with the fish. When the mullet are small, as they often are, allow two fish for each person.
