Red Mullet, rouget-barbet in French, is a rock fish of which some amateurs even eat the entrails.
It has a thick layer of scales that normally need to be cleaned but with this recipe you can leave them on.
Just clean the inside, or leave it whole if it is to your taste, and put the fish on a bed of rock salt. Add some fennel seeds and cover with salt.
Put it in an oven at 200° C for 10 minutes, take the dish out of the oven and let it cool a bit so that the fish can continue to cook in the hot salt.