Red mullet and merguez parcels

Method

1. Thaw the fillets in the refrigerator.

2. Remove the merguez casings and briefly blend the filling with the parsley leaves.

3. Spread the filling on 4 fillets and top each with a second fillet.

4. Wrap in a double layer of aluminium foil and cook on the barbecue or griddle for 15 minutes, turning halfway through.

5. Serve with a small fennel salad and sauce vierge (olive oil, lemon juice, cherry tomatoes, capers and olives).