Whole Red Mullet with Greek Salad – Rockfish

Ingredients

• 2 Red Mullet weighing around 250 g each, scaled and gutted
• Good olive oil
• Juice of ½ lemon
• Good pinch of dried oregano
• 1 tbsp fresh mint, chopped
• 6 leaves from a round lettuce
• 3 ripe tomatoes cut into quarters
• ¼ whole cucumber, cut in half lengthways and sliced
• 1 small red onion, finely sliced
• ½ handful of black olives, preferably Kalamata
• 100 g good quality feta cheese
• Splash of red wine vinegar
• Pinch of sea salt