mullet grey

[spearheads]

If you have many frozen mullet in the freezer from this years spearing like me then this is a very nice recipe to do. It could also work with bass. by Rick Stein so you know its good.

Ingredients
4 grey mullet each weighing about 350g/12oz
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water



Method
1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
2. preheat the grill to high and grill the mullet for 6 minutes on each side.
3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.

[spaghetti]

This recipe sounds quite...italian. Have some rep!
(...except for the final orange juice touch: that's a recent fashion for fish recipes, while orange juice is used for duck roast since five centuries here in Tuscany).