Gray mullet, commonly caught along the Aegean and Marmara coasts, is quickly grilled and served with a garlic and thyme sauce. This simple, economical fish dish is easy to prepare for everyday meals.
Rub the cleaned gray mullet with olive oil, crushed garlic, thyme, salt and black pepper.
Place the fish on a hot grill and cook, turning it so both sides cook, until the flesh separates easily with a fork.
Drizzle lemon juice over the cooked fish.
Serve hot with lemon slices.
Important: thoroughly remove the mullet's scales and innards, otherwise it may develop an unpleasant smell on the grill. Allergen: contains fish only. Caution: if the grill grate is not thoroughly preheated, the skin may stick and tear.
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