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4 medium red mullet, gutted and scaled
1 large garlic clove, quartered lengthways
About one and a half tablespoons of fresh rosemary, chopped
80 ml olive oil
Juice of one large lemon
2 medium garlic cloves, chopped
Sea salt and freshly ground black pepper
One unwaxed lemon, quartered
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1. Cut two diagonal slashes across the thickest part of each fish on both side, slip a quarter of a garlic clove and a little chopped rosemary into each fish, place in a close fitting dish.
2. Mix together the olive oil, lemon juice, chopped garlic and remaining rsemary, season well and pour over the fish. Leave to marinate for at least half an hour and up to four hours, turning occaisionally.
3. Preheat the grill to high. Take the fish out of the marinade and grill for about five minutes ion each side, squeexing a lemon quarter overthem.
4. Serve with the extra lemon wedges.
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