Grey mullet with chive buds

Serves 4

Mark Hi
Wednesday 30 May 2012 16:18 EDT
Comments
Grey mullet with chive buds
Grey mullet with chive buds (Jason Lowe)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

When silver mullet (as I like to call grey mullet) is at its best, its wonderful taste can be on a par with that of sea bass. You can of course use any fish for this dish and even the coloured skin of a red mullet would look great. You can serve this simply with the chive buds; or I've used a bit of the chive soup overleaf just finished off with a little butter.

4 fillets of grey mullet weighing about 180-200g, scaled and boned
A handful of chives (ideally with buds)
1tbsp olive oil
Salt and freshly ground white pepper

Preheat the oven to 180C/gas mark 5. Put the mullet in an ovenproof tray, season and add a little water. Cover with foil; cook in the oven for 10-15 minutes.

Heat the olive oil in a pan; cook the chives for 20 seconds or until they wilt. Place the fish on warmed plates, scatter the chives on top; spoon over a little more olive oil or serve with some of the chive soup as suggested.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in