Roasted yellow-eyed mullet with warm kumara, orange and couscous salad from Cuisine Magazine, Sep/Oct 2008 (#130) (page 82) by Ray McVinnie

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute piper, gurnard, pilchards or blue mackerel for mullet.

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