Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan's whole roasted mullet with lemon myrtle, saltbush and finger lime Food Lyndey Milan's whole roasted mullet with lemon myrtle, saltbush and finger lime Preparation time 20 minutes Cooking time 30-35 minutes Serves 4 Whole roasted mullet really shows off what this humble fish can do, especially with the addition of lemon myrtle and saltbush to dial up the flavour. A lightly chilled Pinot Noir or Gamay will highlight mullet's hero characteristics, while lovers of white wine should opt for a richly styled Chardonnay. INGREDIENTS 2 whole sea mullet, about 1–1.2 kg each, approx. 800g cleaned 3 tsp ground lemon myrtle 3 tsp ground saltbush Finely grated zest of 2 lemons Sea salt and freshly ground black pepper 2 medium (300g) red onions, cut into wedges 120g butter, softened 4 small zucchini, sliced into 1cm rounds 400g cherry tomatoes 2 tbsp (40ml) extra virgin olive oil Pulp from 6 finger limes, or fresh lime and zest Native pepperleaf or crushed pepperberry, (optional) to serve METHOD 1. Pre-heat the oven to 200°C. Line a large baking tray with baking paper. Place onion on the tray and put in oven while you prepare the fish. 2. Combine lemon myrtle, saltbush, lemon zest, salt and pepper in a small bowl and mix well. Mash well into the butter. Make three diagonal slashes on each side of the fish. Rub the flavoured butter inside the cavity and over both sides, pushing some into the slashes. 3. Add zucchini and cherry tomatoes to the onions on the tray. Drizzle with oil, season well with salt and pepper and toss gently. Lay the fish on top of the vegetables. Roast for 25-30 minutes or until the fish is just cooked through and the vegetables are tender, rotating the tray halfway through for even cooking. 4. Transfer the fish to a warm serving platter, spooning the roasted vegetables around it. Scatter the finger lime pearls over the fish. Sprinkle lightly with native pepperleaf or crushed pepperberry, if desired, to serve. Food Chef Lyndey Milan Photographer John Paul Urizar Food Stylist Michaela Le Compte Preparation Time 20 minutes Cooking Time 30-35 minutes Serves 4 Wine Pairing Elysian Springs Silent Waters Pinot Noir 2023 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Trimboli Family Wines Two Cultures Pinot Noir 2023 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Stonehaven Limited Vineyard Release Pinot Noir 2024 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Angullong Pinot Noir 2025 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Reschke R-Series Pinot Noir 2024 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Aloft Pinot Noir 2025 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Snake & Herring Wide Open Road Pinot Noir 2024 $28.05 in any 12 $29.70 in any 6 $33.00 each Price | options $28.05 in any 12 bottles Qty Add to cart Calcannia Pinot Noir 2024 $24.65 in any 12 $26.10 in any 6 $29.00 each Price | options $24.65 in any 12 bottles Qty Add to cart Coldstream Hills Deer Farm Vineyard Pinot Noir 2023 $55.25 in any 12 $58.50 in any 6 $65.00 each Price | options $55.25 in any 12 bottles Qty Add to cart Signature Pinot Noir 12-Pack Price $240.00 Save $102.00 Qty | case Add to cart Discover More Discover more SEAFOOD recipes Food Andy Allen's Whole Roasted Flounder with Anchovy Butter and Herbs Food Mark Olive’s Barramundi in paperbark Words by Mark Olive on 16 May 2017 Food Baked John Dory with eschalots and braised baby veg