Preparation

Preheat the oven to 200 ° C.
To make the salad, place the peppers on a baking sheet.

Drizzle with 2 teaspoons of olive oil and spread well.

Bake for 10 minutes (30–40 minutes if using a red pepper) or until the skin is blistered and the flesh is soft.

Transfer to a bowl and cover with foil.

After cooling down enough to handle, peel, cut into 1 cm dice and place in a large bowl.

Add the remaining oil, lemon, celery and leaves, parsley, garlic, olives, ground pepper and salt.
Mix well and let it rest.

Cut the mullet 2–3 times on each side in parallel lines at a 45-degree angle to the fish.

Cut the bay leaves into thin strips and place in the incisions that opened the fish, followed by each of the other herbs.

Place the fish on a baking sheet lined with parchment paper.

In a small bowl, mix together the cumin, oil and salt.

Water or brush over the fish.

Preheat a grill.
When it is very hot, place the fish and let it grill for about 6 minutes on each side or until the meat is firm and cooked.
Serve the fish with the salad on the side, sprinkling the salad with the hot sauce when serving.

Ingredients

  • 4 red mullets, cleaned (each 340 g net)
  • 12 g fresh bay leaves, rosemary and thyme
  • 2 teaspoons of cumin seeds, crushed in mortar and pestle
  • 1 ½ tablespoon of olive oil
  • 1½ teaspoon of salt
  • To make lemon and celery salad
  • 4 green peppers
  • 50 ml of olive oil
  • 1 lemon, peeled and cut into 1 cm cubes (35 g liquid)
  • 3 tender and light celery stems, cut into 1 cm dice (120 g net)
  • 10 g of tender celery leaves, chopped
  • 15 g of chopped parsley leaves
  • 1 crushed garlic clove
  • 30 g of black olives, pitted
  • ½ teaspoon of dried red pepper
  • ¼ teaspoon of salt
  • 1 hot pepper