Coorong Yellow Eye Mullet with Herb Butter

From Neil Perry – Rockpool Bar and Grill 

Serves 4.

12 whole Coorong yellow eye mullet, filleted.

Sea salt

Extra virgin olive oil for grilling

4 lemon wedges

Herb butter (see recipe below)

Heat a BBQ, grill or oven until extremely hot. Salt and oil each side of the mullet fillets. Place fillets on a heavy based tray or pan and add a splash of water, cook for approximately 3 minutes. Allow the fish to rest for a minute before serving on a plate with a disc of herb butter on each, a sprinkle of salt, drizzle of olive oil and a wedge of lemon. Serve with a fresh herb salad.

Herb Butter

4 cloves garlic

½ small leek

100g fennel

½ bunch sage

½ bunch oregano

½ bunch tarragon

½ bunch chervil

¼ bunch flat leaf parsley

½ bunch English spinach

Juice of 1 lemon

500g unsalted butter

Sea salt and freshly ground pepper


Roast the garlic, leek and fennel in a hot oven until soft. Puree with a stick blender and pass through a fine sieve.

Pick and wash all herbs and spinach and chop finely.

Blend all ingredients with softened butter in a food processor.

Roll in aluminium foil to the size of a 20 cent piece and refrigerate.

This will obviously make plenty, so take out what you need for this recipe well ahead of time to allow it to become soft, 4 nice thin slices.

Keep the rest for future use on steaks, roast lamb and more beautiful seafood.


Recipes collected and donated by the SEA LIFE Conservation Fund.