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Herbed Grey Mullet

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      Title: HERBED GREY MULLET
 Categories: Barry, Fish
      Yield: 4 Servings
 
      2 lb Grey Mullet, cleaned and
           -trimmed
        bn Fresh Parsley (good size)
           Sprig of celery leaves
      2    Sprigs fresh thyme
      2    Bay leaves
      2    Lemons, sliced
      1 tb Butter
           Salt and pepper
 
  Preheat the oven to gas mark 5, 375F, 190C. Wash the herbs and remove
  the stalks from the parsley. Chop the parsley leaves coarsely and put
  them on one side. Chop the parsley stalks, celery leaves and thyme
  and mix with the bay leaves. Stuff the cavity of the fish with this
  mixture. Oil a large sheet of kitchen foil and put a line of lemon
  slices into the cavity and arrange the rest of the lemon long the top
  of the fish. Season with salt and pepper. Sprinkle generously with
  the parsley leaves and wrap the fish loosely in the foil, but make
  sure the edges of the foil are tightly sealed. Put it in the oven and
  bake for 45 minutes.
  
  To serve, unwrap the foil carefully - there will be a wonderfully
  herby, lemony, cloud of steam - and remove as much of the liquid that
  has formed around the fish as possible. You can serve that as a sauce
  on its own or boil it up briefly with either a knob of butter or a
  couple of tablespoons of double cream to make it rich and special.
  
  Lay the fish on a serving dish and serve with new potatoes.
  
  Source: Michael Barry, Yes! Magazine
 
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