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Mediterranean Grilled Mullets with Anchovy Sauce

Mediterranean Grilled Mullets with Anchovy Sauce

Mullets have their place in history as one of the important fishes served during Roman times in Mediterranean Europe.  Here is a recipe with distinctive flavors of the Mediterranean using fresh Mullets and anchovies.

Serves: 4


  • 4 whole grey mullets, about 12 ounces or 350 g each

For the Marinade:

  • Juice of 1 lemon
  • 5 ounces olive oil
  • 1 garlic clove, finely chopped
  • Freshly ground pepper
  • 2 teaspoons fresh thyme, very finely chopped
  • 1 teaspoons sea salt

For the sauce:

  • 2 anchovy fillets, drained and finely chopped (you may use canned anchovies)
  • 1 orange
  • 2 ounces water


  • Clean the mullets with running water.
  • Slice the grey mullets three times on each side cutting down to the bone.
  • Place in a small dish no bigger than the fish itself.
  • In a bowl, mix together the lemon juice, olive oil, garlic, ground pepper, sea salt and thyme.  Then pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
  • Preheat the grill to high.  Grill the marinated mullets for 6 minutes on each side.
  • Transfer the grilled mullets to a serving dish and add any cooking juices to the marinade.
  • Pour the marinade into a small pan.
  • Add the anchovy, grated rind of 1/2 orange and juice of the whole orange and the water.
  • Bring to the boil, whisk a little and pour over the fish before serving.

Enjoy with glass of white wine!