Coorong Mullet on Rye


Preparation time
10 minutes

Cooking time
20 minutes

2 people

1 x 200g Ferguson Australia Coorong Mullet, thawed overnight in the refrigerator
1tsp salt
1tsp sugar
½ cup of extra virgin Olive Oil
Finely grated rind of 1 lemon
1tsp chilli flakes
Rye bread and mayonnaise to serve

Coorong Mullet on Rye

Defrost the Ferguson Australia Coorong Mullet as per instructions on packaging.

Pre-heat oven to 160*C. Remove Coorong Mullet from packet and pat dry with paper towel.

Lay Coorong Mullet skin side down in baking dish, sprinkle over salt, sugar, lemon & chilli flakes. Pour olive oil. Place in oven for 10mins until flesh turns white and creamy in appearance. Allow to rest for 10mins in pan.

Slice your rye bread and lightly toast. Spread with a little whole egg mayo, then place Coorong Mullet on top. Season with a little extra sea salt and grate a small amount of lemon rind over each piece.

Serve with lemon on the side.

(Dietary specifications: For gluten free option substitute bread for gluten free bread. For Lactose Free option substitute mayonnaise for lactose free mayonnaise)

*Recipe by Dinah Crowe

Stirring the Pot