Rinse the fish with running water. Pound the anchovies, basil leaves, parsley, chives and the juice of a lime together. Slice the remaining limes. Make 4 cuts into the back of the fish and insert slices of lime. Rub the fish with the anchovy mixture. Lightly salt and pepper. Preheat the oven to 425F. Cut 6 rectangles of aluminum foil and wrap the fish in them. Place them on a baking sheet and bake for 20 minutes. Serve the fish with Creole rice or steamed potatoes.
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6 whole mullet, weighing about 1/2 lb each, scaled and gutted
1 2-ounce can anchovies
1 bunch basil
1 bunch parsley
1 bunch chives
4 limes
salt, pepper
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10
mn
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20
mn
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If you possess a food processor, use it to make the anchovy and herb mixture.
