Season red mullet with salt, season with pepper and coat with a marinade of olive oil and parsley. To do this, simply stir very finely chopped parsley with olive oil. Before grilling, you need to prepare the leaf salad. To do this, remove the coarse stalk from the fennel and cut it paper-thin on a kitchen slicer. Remove the skin from the oranges and cut them into slices – now cut away the white inner skin as best you can. Cut the orange fillets into bite-sized pieces.
Remove the stone from the olives – to do this, simply tap the olive with a glass – remove the stone – add the plated olives to the fennel and orange form.
Mix all the ingredients for the salad dressing. Mix the lettuce with the salad dressing well – just stir briefly. Now grill the red mullets – preferably in a grill pan – this way turning is easier and nothing bakes. While grilling, constantly brush the red mullets with the olive-parsley mixture. Grill time approx. 10 min.
Ideal accompaniment: baguette and fresh white wine.