4 red mullet - cleaned, about 10 oz each
4 garlic cloves - cut length ways into thin slivers
5 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp very finely chopped fresh rosemary or 1 tsp dried rosemary
freshly ground black pepper
coarse sea salt
fresh rosemary sprigs and lemon wedges to garnish
Cut three diagonal slits in both side of each fish. Place the garlic slivers into the slits. Place the fish in a single layer in a shallow dish. Whisk the oil, vinegar and rosemary, with ground black pepper to taste.
Pour over the fish, cover with clear film and leave to marinate in a cool place for about 1 hour. Put the fish on the rack of a grill pan and grill for 5-6 minutes on each side, turning once and brushing with the marinade. Serve hot, sprinkled with coarse sea salt and garnish with fresh rosemary sprigs and lemon wedges.
The Italian Kitchen Bible
Meal Plan for February Week 3
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