For extra flavour, try adding herbs such as basil or tarragon to the bag or lemon or orange peel.
For a charred flavour, try blow-torching the skin of the fish instead of pan frying.
Bryan Webb serves a simple dish of Red mullet with garlic and chilli oil and Adam Gray serves his red mullet with baby spinach and crushed new potatoes. For something a little more luxurious, try Daniel Clifford’s Stuffed red mullet with a Parmesan pureé, caramelised artichokes and green olive powder.
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