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.