Mullet is an inexpensive fish, high in healthy omega-3 oils. Bold flavoured marinades such as chermoula help to balance out the stronger flavours that some oily fish have.

Serves: 4

Wine Match: Le Chat Noir Pinot Gris

Ingredients:

• 4 x 180g mullet fillets, skin off, bones removed
• Couscous, to serve
• 4 lemon wedges, to serve

Chermoula

• 1 bunch coriander
• 1 bunch flat-leaf parsley
• 6 cloves garlic, peeled and roughly chopped
• Salt flakes, to taste
• 2 tablespoons ground cumin
• 2 tablespoons sweet paprika
• ½ teaspoon cayenne pepper
• 100ml lemon juice
• 250ml extra virgin olive oil

Method:

1. Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.
2. Spread half the Chermoula over the mullet fillets, cover and refrigerate for at least 30 minutes.
3. Heat a barbecue or char-grill plate.
4. Cook the fillets for 2 minutes on one side, turn and cook other side for a further 1-2 minutes until flesh flakes easily when tested with a fork.
5. Place fillets on plates drizzle with a little of the remaining Chermoula and pass the rest separately. Serve with couscous and lemon wedges.

Alternative species: Australian salmon, Australian sardines, tailor, shark mackerel, trevally. 

Recipe supplied by Sydney Seafood School. 
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.