2 (1 kg (2 1/4 lb) grey mullet, scaled, cleaned and trimmed
2-3 rindless streaky bacon rashers

2 oz (50 g) margarine, melted
2 cups (4 oz) 120g fresh white breadcrumbs
pinch of grated nutmeg
1 tbsp (15 ml) chopped parsley
5 ml/1 tsp chopped mixed fresh herbs
grated rind of 1/2 lemon
salt and pepper
1 egg, beaten

lemon wedges
fresh herb sprigs



1. Set the oven at 180C/350F/gas 4. Make the forcemeat by combining all the ingredients except the egg in a bowl. Mix well, adding enough of the egg to moisten. The forcemeat should not be sloppy.

2. Stuff the fish with the forcemeat and place them in an ovenproof dish or on a baking sheet. Lay the bacon rashers over the top of each and bake for 25-30 minutes.

3. Transfer to a warmed platter, garnish with the lemon wedges and fresh herb sprigs and serve at once.




This recipe is from How To Cook Fish -

Privacy Policy  |  Cookie Policy