Fresh and bursting with flavour, this is a brilliant dish for late summer, outdoor dining. Grey mullet is underrated and pocket friendly fish, so get it in your shopping basket
1. Lay the fish on a square of tin foil large enough to completely wrap the fish and form a tight seal.
Ask your fishmonger to remove the scales and gut. The head can be left on or taken off as you prefer.
2. Mix together all of the ingredients with the exception of the lime juice and coriander. Pour over the fish and seal the tin foil by rolling over the edges together and crimping with your fingers. Ensure there are no holes for the liquid to escape from.
3. Carefully pick up the parcel, place it on a roasting tray and into a preheated oven, as hot as you can get. Place on the middle shelf for around 20 minutes.
4. Remove the parcel carefully from the oven, remembering that it will be very hot, and place, unopened onto a serving plate. Open the top of the parcel, add a squeeze of lime juice and a sprinkle of coriander and serve.
From The Seafood Café Cookbook, © Mitch Tonks
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