HERBED GREY MULLET

      Title: HERBED GREY MULLET
  Categories: Barry, Fish
       Yield: 4 Servings
  
       2 lb Grey Mullet, cleaned and
            -trimmed
         bn Fresh Parsley (good size)
            Sprig of celery leaves
       2    Sprigs fresh thyme
       2    Bay leaves
       2    Lemons, sliced
       1 tb Butter
            Salt and pepper
  
   Preheat the oven to gas mark 5, 375F, 190C. Wash the herbs and remove
   the stalks from the parsley. Chop the parsley leaves coarsely and put
   them on one side. Chop the parsley stalks, celery leaves and thyme
   and mix with the bay leaves. Stuff the cavity of the fish with this
   mixture. Oil a large sheet of kitchen foil and put a line of lemon
   slices into the cavity and arrange the rest of the lemon long the top
   of the fish. Season with salt and pepper. Sprinkle generously with
   the parsley leaves and wrap the fish loosely in the foil, but make
   sure the edges of the foil are tightly sealed. Put it in the oven and
   bake for 45 minutes.
   
   To serve, unwrap the foil carefully - there will be a wonderfully
   herby, lemony, cloud of steam - and remove as much of the liquid that
   has formed around the fish as possible. You can serve that as a sauce
   on its own or boil it up briefly with either a knob of butter or a
   couple of tablespoons of double cream to make it rich and special.
   
   Lay the fish on a serving dish and serve with new potatoes.
   
   Source: Michael Barry, Yes! Magazine
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