Baked mullet with carrot pastinaca salad

Serves 4 people

For an all-weather year-round reliable catch, it’s hard to go past mullet. It is a strong flavoured fish, and is rich in nutritious oils.

  • 4 x 400g mullet, cleaned
  • 8 pickled onions
  • 4 bay leaves
  • 1 lemon, quartered
  • ¼ cup olive oil
  • 4 Tbsp Marsala wine
  • 8 large carrots, peeled
  • 2 sprigs mint leaves, sliced finely
  • 2 sprigs oregano, chopped
  • ¼ cup onion sprouts
  • 2 Tbsp avocado oil
  • 1 Tbsp white wine vinegar
  • salt and pepper
  • baby rocket leaves, to serve

1 Preheat oven to 220°C. Use a pair of scissors to cut off all fins from the mullet. Place two pickled onions, a bay leaf and a lemon wedge in the cavity of each fish. Place upright in a large baking dish, drizzle with olive oil and bake for 10 minutes. Sprinkle with Marsala and bake for a further 5 minutes.

2 Meanwhile, Grate the carrots finely, and squeeze out all excess liquid. Combine with the herbs, sprouts, avocado oil and vinegar then season lightly with salt and pepper. Serve the fish with a mound of pastinaca and some baby rocket leaves.