Entree: Australia – South Australia – Coorong Mullet (Whole Coorong mullet prepared simply with lemon and coastal herbs, traditionally grilled or roasted)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 4 whole Coorong mullet, cleaned and scaled, approx. 10 oz (280 g) each
- 2 tbsp (30 ml) olive oil
- 1 1/2 tsp (9 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 lemons: 1 juiced and 1 sliced into rounds for stuffing and serving
- 3 cloves garlic, thinly sliced
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) dry white wine or water (optional, for baking)
- 1 tbsp (15 ml) butter, cut into small pieces (optional for richer finish)
- 1 tsp (2 g) lemon myrtle powder or 1/2 tsp (1 g) crushed native pepperberry (optional, for a local South Australian note)
- Lemon wedges and extra parsley for serving

Instructions

1. Rinse and pat the mullet dry. Make 2–3 diagonal slashes on each side of the fish to help cook evenly and hold seasonings.
2. Rub each fish inside and out with olive oil, then season generously with coarse sea salt and black pepper. If using lemon myrtle or pepperberry, sprinkle lightly over the outside of each fish.
3. Stuff the cavity of each fish with lemon slices, a few garlic slices, and a sprinkle of chopped parsley. Drizzle 1/2 tbsp (7.5 ml) lemon juice over each fish.
4. Grill method: preheat grill to medium-high and oil the grates. Place fish directly on the grill and cook 4–6 minutes per side depending on thickness, basting once with remaining olive oil or melted butter, until flesh flakes easily and skin is crisp.
5. Oven method: preheat oven to 400°F (200°C). Place fish in a lightly oiled baking tray, add 2 tbsp (30 ml) white wine or water to the tray, dot with butter, and roast 12–18 minutes until cooked through and flesh is opaque.
6. Transfer to a serving platter, squeeze additional lemon juice over the fish, scatter remaining parsley, and serve immediately with lemon wedges and crusty bread or boiled potatoes.