Whole Devon Red Mullet Recipe

Prepare fish

Rinse the cleaned red mullet under cold water and pat dry thoroughly with paper towels. Make two shallow diagonal slashes on each side of the fish to help seasoning penetrate and to promote even cooking.

Season inside and out with sea salt and freshly ground black pepper, rubbing gently so the salt adheres. Drizzle about 1 tablespoon of olive oil over each fish and rub it into the slashes and skin to prevent sticking.

Insert 1-2 thin garlic slices and one small sprig of thyme or a few fennel fronds into each fish's cavity (optional). Set the fish aside on a tray while you prepare the charcoal and the monk's beard.

Light the charcoal in a chimney starter and wait until the coals are covered with a thin layer of white ash (about 20–30 minutes). For best results with whole fish, set up the grill for medium-high direct heat and create a cooler side for finishing if the fish needs gentler heat.

Brush the grill grates clean and oil them lightly using the brushable olive oil to prevent the fish from sticking. Oil the fish skin again just before placing on the grill.

Place the fish directly over the hottest part of the charcoal, skin-side down. Cook for 3–4 minutes without moving to allow a good char to develop. Using a thin spatula, carefully flip the fish and cook for another 3–4 minutes on the other side. Total grill time will be about 6–10 minutes depending on size; the flesh should be opaque and flake easily when tested at the thickest part.

If the skin chars too quickly but the center remains undercooked, move the fish to the cooler side of the grill and close the lid for 1–2 minutes to finish gently.

Remove the fish from the grill and let rest for 2 minutes. Squeeze lemon over each fish and brush lightly with the remaining olive oil before serving.

While the charcoal is heating, prepare the monk's beard: heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant but not browned.

Add the washed monk's beard to the skillet (it will look like a lot at first). Toss to coat in the oil, reduce heat to medium-low, and cook, stirring occasionally, until wilted and bright green, about 4–6 minutes. If needed, add a tablespoon of water to help steam and soften tougher stems.

Season the wilted monk's beard with 1/2 teaspoon sea salt and taste-adjust if necessary. Remove from heat and transfer to a warmed serving platter or individual plates as a bed for the fish.

When serving, place the grilled whole red mullet on top of or alongside the monk's beard. Garnish with lemon wedges and optionally a drizzle of extra-virgin olive oil.