Barbecued red mullet in vine leaves

Serves: 4

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Total Time: 18

Prep Time: 10

Cook Time: 8

• 4  x 300g-350g (11oz-12oz) red mullet, cleaned, gutted and scaled
• 8 tablespoon(s) roughly chopped flat-leaf parsley
• 2 tablespoon(s) roughly chopped preserved lemons
• 2 teaspoon(s) finely chopped red chilli
• 4 large vine leaves in brine, rinsed and patted dry
• Juice of 2 small lemons
• Olive oil, to drizzle

Method

1. Place the red mullet flat on a work surface and season generously with sea salt and freshly ground black pepper on each side. In a small bowl, mix together the flat-leaf parsley, roughly chopped lemons, juice and finely chopped red chilli and using a spoon or fingers stuff each gutted fish with the zesty mixture.
2. Wrap each red mullet tightly in a large vine leaf, making sure that the head and tail are exposed. Place the fish on a grill rack. Cook over a medium heat on a warmed barbecue or under a grill for 3-4 minutes on each side or until the fish is cooked through.
3. Remove the red mullet from the grill rack and place on 4 large serving plates. Drizzle over the lemon juice and a little olive oil before serving. To eat the fish, unwrap and discard the vine leaves. Season to taste. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent

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