This time of year is good for grey mullet - especially those caught off the Scillies or Sennen beach as they are less 'muddy' than those fish that frequent estuaries......
if you are going to prepare the fish yourself rather than have the fishmonger do it for you, don't forget to remove the mullet's big scales - used a zester in this instance!......
the gut cavity should be clean and seasoned with salt and pepper......
select the veg to go with the dish.......
stone the black olives.......
prep the veg........
put half the chopped shallot and garlic and a piece of fennel in the gut cavity.......
cover with the sliced toms, olives and anchovies.......
wrap tightly with foil and bake for around 40 minutes at 170ยบ.........
in this case a surfeit of veg meant that a tatty-rats was on the cards.......
plenty of olly oil.........
and voila!
