Grilled Red Mullet with Saffron Aioli

serves 4

Simple, swift and scrumptious



  • ½ tsp saffron threads
  • A little warm water
  • 3 egg yolks
  • 1 clove garlic, crushed
  • Juice of ½ a lemon
  • Pinch sea salt
  • 80ml Olive oil


  • Olive oil
  • 4 prepared red mullets
  • Small pack fresh thyme
  • ½ lemon, sliced
  • Salt & pepper


  1. To make the aioli, place the saffron threads in a small bowl, add just enough warm water to cover and leave to soften for 5 minutes. Place the yolks, garlic, lemon juice and salt into a blender. Add the saffron and water, turn the blender on to a low setting and, very slowly, drizzle in the olive oil. Once all the oil is added, transfer to a suitable container and refrigerate for up to 24 hours until needed.
  2. Preheat the oven to 230°C/450°F.
  3. Brush an oven tray with olive oil. Place the fish onto the tray, stuff with the thyme and lemon slices, brush with olive oil and season generously.
  4. Cook for about 10-15 minutes, or until cooked through.