Butter: 40 gr
Castersugar: 1 tsp
English mustard powder: 1 tsp
Cayenne pepper: 1 tsp
paprika: 1 tsp
Ground coriander: 1 tsp
Red wine vinegar: 2 tbsp
Freshly ground pepper: 1 tsp
Salt: 2 tsp
Vine tomatoes: ca 150 gr
Small onion: 1
Mint: 1 tbsp
Lemon juice: 1 tbsp
A recipe by Rick Stein, the master.
Preheat the ovengrill to high. Make cuts into the fish at each cm, not too deep
Melt the butter. stir in the sugar, mustard, spices, vinegar, pepper and salt. Mix.
Put the fish on baking paper in a roasting tin and rub with the butter etc on both sides, incl the open belly.
Grill for 4 minutes on each side
Slice the tomatoes and onions, chop the mint.
Plate up as shown above. Drip lemon juice over it