• 4 x 375 g/12 oz red mullet, scaled, gutted and cleaned

Salsa verde:

• 125 g/4 oz parsley, chopped

• 125 g/4 oz basil, chopped

• 5 anchovy fillets, roughly chopped

• 2 tablespoons capers

• 2 garlic cloves, crushed

• juice and rind of 1 lemon

• 150 ml/1/4 pint olive oil

• salt and pepper

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Method:

1. Make 3 slashes across the fish on each side and season with salt and pepper.

2. Place under a preheated very hot grill and cook for 6--8 minutes on each side, or until cooked.

3. Meanwhile, to make the salsa verde, put the parsley, basil, anchovies, capers and garlic in a food processor or blender and process to a smooth paste.

4. Add the lemon juice and rind and olive oil, season with salt and pepper and process again.

5. Remove the fish from the grill and put a spoonful of the salsa verde into each of the slashes on one side of the fish. Serve the remaining salsa separately in a small dish.