Grey mullet with chive buds

Serves 4

Grey mullet with chive buds (Jason Lowe)

When silver mullet (as I like to call grey mullet) is at its best, its wonderful taste can be on a par with that of sea bass. You can of course use any fish for this dish and even the coloured skin of a red mullet would look great. You can serve this simply with the chive buds; or I've used a bit of the chive soup overleaf just finished off with a little butter.

4 fillets of grey mullet weighing about 180-200g, scaled and boned
A handful of chives (ideally with buds)
1tbsp olive oil
Salt and freshly ground white pepper

Preheat the oven to 180C/gas mark 5. Put the mullet in an ovenproof tray, season and add a little water. Cover with foil; cook in the oven for 10-15 minutes.

Heat the olive oil in a pan; cook the chives for 20 seconds or until they wilt. Place the fish on warmed plates, scatter the chives on top; spoon over a little more olive oil or serve with some of the chive soup as suggested.