…with these little darlings called Rouget, or Rouget Barbet. It’s a great fish from Mediterranean shores and makes a great remedy against any sign of a winter depression. These guys love olive oil, lemon juice, oregano, garlic, they are ready to be grilled, oven-roasted, pan fried but whatever you choose, they will never lose their very special character and good taste.

Heading south: delicious rougets.

Wanna try? Here’s a good basic way to prepare them: Get the rouget fillets from the bones. Mix 2 tablespoons of strong French mustard with a teaspoon of olive oil, some oregano (dried or fresh, what you have) and black pepper. Squeeze in the juice of half a lemon. Mix, then brush the fillets generously with this mixture, let stand for a short while. Heat some olive oil in a pan large enough. Pour flour on a plate. Once the pan is hot enough, take the fillets one by one, roll them in the flour like preparing a Wiener Schnitzel, put the pieces instantly into the pan. Fry for 2 minutes or so on both sides, handle with care, don’t you overcook them! Serve with a green salad and white bread. Enjoy the happy faces around the table. This works brilliantly for sardines and mackerels, too, and I guess for any white-fleshed small fish with its skin still on.