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Red Mullet is a classic Mediterranean delicacy featuring delicate white flesh with a subtle sweet flavor. This French-style preparation showcases the fish with aromatic herbs, fresh vegetables, and a light white wine sauce, creating an elegant dinner dish that highlights the natural beauty of this prized fish.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Clean the red mullets by removing scales and gutting them, then pat dry with paper towels and season inside and out with sea salt and freshly ground black pepper
Heat olive oil in a large skillet over medium-high heat and place the mullets skin-side down for 3-4 minutes until the skin becomes golden and crispy
Carefully flip the fish and cook for another 3-4 minutes until the flesh is opaque and flakes easily when tested with a fork
Transfer the cooked mullets to a warm serving platter and tent loosely with foil to keep warm
In the same skillet, sauté the minced shallots and diced fennel for 2 minutes until softened and fragrant
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom, and allow it to reduce by half for about 2 minutes
Stir in the fish stock and fresh herbs, simmering for 2 minutes, then finish with a squeeze of lemon juice and a knob of butter
Pour the aromatic sauce over the red mullets and garnish with fresh parsley and lemon slices before serving immediately
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