The story of Kate Lover’s Grilled Mullet

“When I was little my parents were really into boats, so we’d spend our summer holidays sailing around the Solent, Lymington and Beaulieu. It was out on the jetties where I would watch these huge grey mullets swim about in the marina. They looked really easy to catch and my dad promised me that if I caught one he would cook it for our tea. So many happy evenings went by where I squashed bread on to the end of a hooked line in the hope of catching a big fish. Unfortunately the mullet were far too smart for me. They’d nibble at the edges of the bread but were never daft enough to get hooked up. So despite my best efforts, we had to get our mullet from the fishmonger.

This recipe is really easy — and even easier if you get your fishmonger to gut, clean and scale your fish. The key is to prepare the herb rub in advance so that the garlic and rosemary have time to infuse. You may also wish to leave your fish to marinate in the fridge for half an hour, for a stronger, garlicky flavour.”