Grilled Fish Stuffed with Lemon, Capers, and Herbs

• 3 small red mullets or a similar sustainable fish to your region, scaled and gutted
• 1 lemon, sliced
• 2 limes, sliced
• 50g capers plus 10ml caper brine
• ½ head garlic, broken into cloves
• 5g smoked paprika
• 3g chilli flakes
• 15g thyme
• 15g rosemary
• Olive oil
• Sea salt and freshly ground black pepper

To make the fish marinade and stuffing, place the sliced lemon and limes in a bowl. Add the capers, brine, garlic, smoked paprika, chilli flakes, and a drizzle of olive oil. Mix and set aside.

Place the fish in a large tray or baking dish in a single row and stuff each cavity with half of the citrus stuffing marinade. Heat the Le Creuset 30cm Signature Rectangular Grill on medium to high heat. Drizzle with olive oil and cook for 3-4 minutes on each side in batches so as to not overcrowd the grill and avoid any sticking. Turn over carefully so as not to damage the fish skin. Place the remaining marinade over the fish.

Set the oven to grill (180°C) and place the rack on the second-highest shelf. Place the fish under the grill for 10 minutes, keeping a close eye, so it doesn’t catch; this allows the fish to cook through and develop extra flavour. Serve immediately and season well with salt and a little extra olive oil.