This recipe, made by charring red mullet on the grill together with bay leaves, is a coastal method that gives the fish's skin a subtle smoky aroma. It's a simple main dish suitable for outdoor tables.
Place a bay leaf inside each cleaned red mullet, rub with olive oil, and season with salt and black pepper.
Heat the grill grate thoroughly and grease it lightly.
Cook the red mullet on the hot grill, turning, until both sides are lightly charred.
Serve hot with lemon slices.
Important: Since red mullet skin is thin, heat and oil the grill grate thoroughly beforehand so it doesn't stick. Allergen: contains fish only. Caution: small-bodied red mullet cook quickly, so don't take your eyes off them on the grill.
If you place bay leaves inside the fish's belly, a light aroma passes into the fish's flesh during cooking. Using a wide spatula while turning the fish helps you keep the skin intact.
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