Grey mullet with olives
Recipe by Calvin Atkinson
1 Grey Mullet cleaned, scald and gutted
4 spring onions roughly chopped
a handful of Greek basil roughly chopped
a handful of dill roughly chopped
1x300g jar of Kalamata Olives
1 tbsp Greek extra virgin olive oil
Zest of 1 lemon
Juice of half a lemon
Sea salt
Dried oregano
Carluccio's lemon oil
Prep. Time → 5 min
Cook Time → 8 min
1. Place the spring onions, basil and dill in a bowl, drain the jar of olives and add to the bowl
2. Add the extra virgin olive oil, lemon zest and lemon juice to the bowl with the olives and herbs and mix till they are well dressed
3. Place the dressed olives, herbs and onions into the cavity of the fish
4. Place a deep pan with a lid on a high heat and season the fish with a pinch a of sea salt and dried oregano
5. Drizzle the pan with some olive oil and place the fish in the pan, cover with the lid and cook for 8 minutes (note: if you can’t get the whole fish to fit in the pan simply cut of its head)
6. Once the fish is cooked place on a platter along with any of the stuffing that fell out during the cooking process (note: a good way to tell if the fish is cooked is when it naturally flakes of the bone)
7. Drizzle over the cooking juices and lemon oil and serve with a salad, if you don’t have lemon oil squeeze juice of half a lemon over it along with some extra virgin olive oil
main courses, fish, greek, olives, grey mullet June 28, 2013 19:50
No one has liked this recipe.
No comments yet.