Red Mullet with Mint and Saffron

12 small or 8 larger red mullet
8tbs olive oil
6tbs vermouth
good pinch of saffron strands
handfull of fresh mint

Gut and descale the mullet leaving the heads on, pack tightly into a dish. Mix together the olive oil, vermouth, roughly chopped mint and saffron strands and then pour over the mullet. Leave to marinate for an hour or so. Put into a hot oven at 220C for 10 – 15 minutes. Serve with boiled, waxy, potatoes which can be crushed on the plate to absorb the wonderful juices!

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