Grilled Red Mullet with Orange & Anchovy Sauce

Serves 4


  • 2 oranges
  • 4 x 175 g/6 oz. red mullet. cleaned and descaled
  • salt and freshly ground black pepper
  • 4 fresh rosemary sprigs
  • 1 lemon, sliced
  • 2 tbsp. olive oil
  • 2 garlic cloves. peeled and crushed
  • 6 anchovy fillets in oil, drained and roughly chopped
  • 2 tsp freshly chopped rosemary
  • 1 tsp lemon juice



Preheat the grill/broiler and line the grill rack with foil just before cooking. Peel the oranges with a sharp knife. over a bowl in order to catch the juice. Cut into thin slices and reserve. If necessary. make up the juice to 150 ml/ ¼ pint/ 2/3 cup with extra juice.

Place the fish on a chopping board and make two diagonal slashes across the thickest part of both sides of the fish. Season well. both inside and out. with salt and pepper. Tuck a rosemary sprig and a few lemon slices inside the cavity of each fish. Brush the fish with a little of the olive oil and then cook under the preheated grill for 4-5 minutes on each side. The flesh should just fall away from the bone.

Heat the remaining oil in a saucepan and gently fry the garlic and anchovies for 3-4 minutes. Do not allow to brown. Add the chopped rosemary and plenty of black pepper. The anchovies will be salty enough. so do not add any salt. Stir in the orange slices with their juice and the lemon juice. Simmer gently until heated through. Spoon the sauce over the red mullet and serve immediately.

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