Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall chats about all things fish

RED mullet are well in season at the moment and this week saw the arrival of some great specimens. They were just the perfect size and the right price.

This underrated fish is a delicacy and works so well with so many accompaniments. It was extremely popular with my customers - I will have to get some more in this week!

It is a great looking fish, with a mix of orange, red and pink coloured skin.

Not large in size – from 200g to 1kg – but big on flavour, from its diet of crustaceans. Larger fish can be filleted, but it’s best to look for 400-600g fish – they simply need scaling carefully (the skin is delicate), with the gills removed, and then grilled or baked whole.

The flesh is a wonderful pale pink, and very delicate, but takes strong flavours, and works well with fennel or tapenade.

Why not try some oven roasted red mullet with tarragon and smoked bacon lardons?

First make some slashes in the side of the fish. Then, in a bowl, mix some olive oil, chopped garlic and some tarragon with a squeeze of lemon and a splash of red wine vinegar. Then work this into the slashes of the fish and marinate for several hours.

In a roasting tray put some cubed smoked bacon and quartered red onion, drizzle with extra virgin olive oil a little salt and cracked black pepper and roast in the oven for 15 minutes at (170C), then add the marinated fish and roast for a further 12 minutes until the fish is just cooked. Stir in any left-over marinade and serve with parmentier potatoes.

Or, if you fancy jazzing it up, why not try red mullet Thai style?

Cut deep slashes into the skin side of the red mullet. Spread the 2 tbsp of red Thai curry paste over the skin, making sure it goes into the slashes. Place the fish, skin side up, on to the prepared tray. Brush with oil then place under a hot grill until the skin begins to crispen. Transfer to the oven for about 8 minutes or until the fish is just cooked through.

Cook some jasmine rice, drain and keep warm. While the rice is cooking, mix 2tbsp of curry paste with a tin of coconut milk. Bring to the boil and simmer until it thickens a little.

Serve the rice with the red mullet, sauce and lime, garnished with coriander.