Name: Coorong mullet with lemon and caper sauce
Yield: 4
Ingredients: 8 Coorong mullet (about 100gm each; or white fish such as whiting), cleaned; For brushing: olive oil; 2 bunches asparagus, ends trimmed; To serve: crisp green salad and crusty bread; Lemon and caper sauce; 2 lemons, segmented over a bowl to catch juice and juice squeezed from membrane; 80 ml (1/3 cup) extra-virgin olive oil; 2 tbsp baby capers in salt, rinsed; 2 tbsp flat-leaf parsley, finely chopped; 2 golden shallots, finely diced

Ingredients

8 Coorong mullet (about 100gm each; or white fish such as whiting), cleaned

For brushing: olive oil

2 bunches asparagus, ends trimmed

To serve: crisp green salad and crusty bread

Lemon and caper sauce

2 lemons, segmented over a bowl to catch juice and juice squeezed from membrane

80 ml (1/3 cup) extra-virgin olive oil

2 tbsp baby capers in salt, rinsed

2 tbsp flat-leaf parsley, finely chopped

2 golden shallots, finely diced

Method

Main

1.For lemon and caper sauce, combine ingredients in a bowl, season to taste and set aside.

2.Heat a barbecue to high heat, brush mullet with oil and grill, skin-side down and without turning, until golden and half-cooked (2 minutes), then turn and cook until golden and cooked through (2 minutes). Resist the urge to turn the mullet too early; it will stick to the barbecue if the skin isn’t crisp enough.

3.Grill asparagus until golden (1 minute each side). Transfer mullet and asparagus to a plate, spoon lemon caper sauce over and serve with a crisp green salad and crusty bread.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd