Baked Grey Mullet with Garlic, Lemon, Chilli and Coriander

Fantastic fish dishes are found all throughout Gaza and the western coast of Palestine. The ingredients commonly used tend to compliment white flaky fish without overpowering the subtle natural flavours. The combination of garlic, lemon, chilli and coriander are staples in Mediterranean and Arabic cuisine and this fish dish really does taste as good as it looks.

(recipe and image produced by the ‘Welcome to Palestine’ team)


Serves 4 – Time 30 Minutes

800g Grey Mullet Cleaned, Gutted and De-scaled
1 Red Onion
1 Lemon
3 Cloves of Garlic
1 Medium Chilli
1 Medium Handful of Coriander
2 Tbsp of Olive Oil


Pre heat the oven to 200 degrees celsius.

Whilst the oven is heating up, finely slice the red onion and add to a mixing bowl.

Roughly chop the garlic, chilli and coriander and mix with the onion. Add the lemon juice, olive oil, salt and pepper and combine well.

Lay the fish on a good sized baking tray and lightly score both sides every inch along the fish. Coat the fish with the mixture making sure to fill the main cavity and rub thoroughly onto the skin.

Put into the oven and reduce the heat down to 170 degrees celsius for 20 minutes.

Check that the meat can be pulled off the bone easily and serve with rice or salad and a yogurt dressing.

TIP: If working with different sized fish, it is recommended to give about 5 minutes for every 200g of fish.