Red Mullet Envelopes

Serves 4

• 8 red mullet, about 175 g each

• 4 sprigs fresh fennel fronds, or fresh basil or rosemary

• 2 tablespoons olive oil

• Salt and pepper

• Greaseproof paper or foil

• Anchovy butter

Method

Wash, scale, gut and dry the mullet and pop some fresh herbs into each one. Set the oven to gas mark 7/425°F/220°C.

Cut the greaseproof paper into rectangles large enough to envelop each fish. Oil each fish and place it in the centre of the paper. Add another sprig of herbs, salt and pepper and close the envelopes. Pop these fishy letters into the oven for about 12 minutes and serve with anchovy butter.