GRILLED RED MULLET WITH BAY LEAVES

When buying red mullet, make sure the skin is a nice red colour and is not marked or broken. When you press down on the skin, the flesh should feel firm, not soft. This is a good fish for the barbecue or for roasting whole.

Stuff each mullet with a quarter of the crushed garlic, a sprig of rosemary and a sprig of thyme, brush with olive oil and sprinkle over some sea salt.

Heat the remaining olive oil and cook the chopped garlic and chilli for about 5 minutes. Remove from the heat and strain. Allow to cool, then whisk in the lemon juice and parsley.

Brush a barbecue or grill rack with olive oil, then place the bay leaves on top to form a bed for the fish. Cook the mullet on top of the bay leaves for 10 minutes, then carefully turn them over and cook for a further 10 minutes.

Serve the fish on top of some steamed spinach or bok choi. Warm through the dressing and pour it over the fish.

4 whole red mullet (400g each), scaled and cleaned

4 garlic cloves, crushed

4 sprigs rosemary

4 sprigs thyme

4 tablespoons olive oil

Sea salt

2 garlic cloves, finely chopped

1 red chilli, seeded and finely chopped

1 tablespoon lemon juice

4 tablespoons finely chopped parsley

36 bay leaves

Steamed spinach or bok choi to serve

Serves 4

June 2006 ITALIA! 73