Steamed gray mullet is made by gently cooking the fish with carrot, celery, and onion in a little water. This simple, light cooking method lets the fish’s own flavor stand out.
Spread half of the vegetables in a large pan.
Place the fish on top of the vegetables and season with salt. Arrange the remaining vegetables on top.
Drizzle with the water and olive oil, cover, and cook over low heat for 20–22 minutes, until the fish and vegetables are tender.
Serve hot.
Best eaten fresh; because this dish contains seafood, refrigerate it for no more than 1 day.
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