Mullets and a salad

I had a day off, so there’s time to try out a new recipe. Not that this recipe takes that much time to make, but today I have time to visit the Albert Cuijp market and buy some different fish than the usual trout. Today it’s mullets and this is how I made them tonight for the two of us:

Oven baked Mullets 
Dinner for 2

For the mullets

2 mullets

2 tbsp. olive oil

½ a tbsp. sea salt

1 tbsp. fresh thyme leaves

1 lemon

2 bay leaves

For the salad

½ a lettuce

1 tsp. mustard

1 tsp. honey

1 tbsp. white wine vinegar

5 tbsp. of olive oil

10 cherry tomatoes, halved

2 spring onions, halved

Preheat the oven at 250 C. Rinse the mullets with cold water and pat them dry using paper towel. Mix the oil with the sea salt and thyme in a mortar. Rub the mullets inside and out with this mixture. Cut the lemon in half and stick 1 bay leave in each half. Put the mullets and lemons in a baking dish and roast for about 12 minutes.

In the meantime you can tear up and wash the lettuce. Wisk the mustard, the honey, a pinch of salt, a pinch of pepper and the vinegar together, than slowly add the oil while whisking. Arrange the lettuce on a plate, drip the dressing over it, add the tomatoes and onions. Grind some black pepper and ready you are.