Grey mullet is commonly found in the waters of the Mediterranean and this rich yet delicate fish supports a variety of flavours and cooking methods. If unavailable, it can be replaced by other white flaky fish. This recipe combines the best of Arabic spices with some of the best Mediterranean produce. The crispy fragrant coating gives way to tender flakes and a fresh stuffing.

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

Ingredients

Serves 2 – Time 30 minutes

500g Responsibly Sourced Whole Mullet

The Rub:
½ Tsp Ground Cardaman
½ Tsp Ground Cloves
½ Tsp Ground Coriander Seeds
½ Tsp Ground Cumin
½ Tsp Ground Cinnamon
½ Tsp Ground Black Pepper
½ Tsp Sumac
The Zest of 1 Lemon

The Stuffing:
½ Small Onion
2 Cloves of Garlic
1 Handful of Coriander
1 Tbsp Olive Oil

Instructions

Pre-heat the oven to 220 degrees celsius.

Mix all of the spices, salt and the lemon zest thoroughly in a bowl. Place the fish onto an oiled baking tray. Score the mullet to the bone at equal intervals on both sides along its body. Massage the mixture into the skin of the fish making sure to fill the score marks until the fish is well covered on both sides.

Finely chop the onion, garlic and coriander and stuff into the inside of the fish. Drizzle the fish with olive oil.

Place the fish in the centre of the oven for 15 minutes.

Serve with a great accompaniment such as a couscous salad or an array of roasted vegetables. Finish with a squeeze of lemon and a drizzle of olive oil.