A few years ago now I wrote somewhere that a red mullet is such a beautiful fish you should only cook it for someone you love.
We had it this evening.
They caught my eye as soon as I got to Wards this morning. My mind had been set on something cheap and cheerful and I had been hoping for gurnard But there were none left. Instead there half a dozen or so red mullet giving off with their colour a halfway mixture between pink and gold.
I bought three of them.
They were cooked in a hot oven on top of a sliced tomato with olive oil and garlic.
We ate them with potatoes fried with spring onions and more garlic.
And very good they were.