Red Mullet with Lavender

Cook up a barbecue with a difference by adding lavender to fresh mullet for a luscious, aromatic flavor. Also sprinkle a few dry flowers on the coals for even more effect. Eat al fresco under the light of a fading sun. Unforgettable!

4 red mullet, scaled, gutted and cleaned

3 Tbsp. fresh lavender leaves or 1 Tbsp. dried lavender leaves, roughly chopped

Salt and fresh ground pepper

rind of 1 lemon, roughly chopped

4 spring onions, roughly chopped

Marinate the mullet in a mix of the other ingredients for at least 3 hours. Drain off the marinade, removing the lemon rind. Cook on a very hot barbecue for 5 to 7 minutes on both sides. Brush on extra marinade as it cooks. The fish can also be fried or grilled.

source: Lavender by Tessa Evelegh