There is something about small grilled whole fish that just conjures up memories of Mediterranean holidays. It is those moments that have inspired my cooking. If I could eat seafood, with a warm Greek sea breeze brushing my sun kissed cheeks every night, I would be a truly happy man.
Saturday morning at the Albert Cuypstraat market in Amsterdam, is a fish lovers dream. This morning I found some lovely red mullet.
To marinate the mullet, cut to slice in each side, and sprinkle generously with olive oil, salt, pepper, garlic, shredded basil leaves, and a dribble of Pernod. Cover and leave for an hour or 2.
Grill on a medium heat for about 3 minutes each side.