Red mullet recipe

Red mullet recipe

Red mullet has such a beautiful sweet flavour that it doesn’t need anything complicated doing to it, just a simple pan-fry. I think this combination of potatoes and olives showcases the fish to perfection.The fish should have been caught on the day you buy them, and buy the biggest specimens you canfind – no tiddlers please. Each fish should weigh around 400g prior to filleting. Get your fishmonger tofillet them for you – each fish will give you two fillets of around 100g each.

Ingredients

  • 3 medium potatoes, peeled
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 thyme sprig, leaves only
  • 1 pinch salt
  • 1 pinch pepper
  • 30 pitted black olives
  • 20 chive stalks, chopped
  • 4 x 400g red mullet, filleted
  • 1 splash of olive oil, for frying
  • 3 medium potatoes, peeled
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 thyme sprig, leaves only
  • 1 pinch salt
  • 1 pinch pepper
  • 30 pitted black olives
  • 20 chive stalks, chopped
  • 4 x 400g red mullet, filleted
  • 1 splash of olive oil, for frying
  • 3 medium potatoes, peeled
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 thyme sprig, leaves only
  • 1 pinch salt
  • 1 pinch pepper
  • 30 pitted black olives
  • 20 chive stalks, chopped
  • 4 x 400g red mullet, filleted
  • 1 splash of olive oil, for frying

Details

  • Cuisine: Spanish
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves.
  3. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked
  4. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée
  5. Season the fillets. Heat a frying pan and oil until it is very hot - the oil should be shimmering but not smoking - and fry the mullet for a about a minute on each side. You want a crispy skin.
  6. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediately

Recipe taken from Seasonal Spanish Food by José Pizarro.

Also worth your attention:

Mitch Tonks' grey mullet with mussels recipe

Ken Hom's steamed fish Cantonese style recipe

Fish pie recipe

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