Mediterranean-style red mullet

M e d i t e r r a n e a n - s t y l e r e d m u l l e t

A foretaste of summer on this first day of spring with this recipe! I haven’t put the plancha back into service yet, so I’ve cooked the fish fillets in a frying pan, but they’re perfectly capable of being cooked a la plancha, as you can see!

Red mullet is a fine, tasty fish that I like a lot, it’s good enough on its own and you need to know how to prepare it simply. One difficulty: cooking timer ! Red mullet cooks quickly, and when it’s done it “comes apart”…

Buy whole fish and ask your fishmonger to lift the fillets for you, to guarantee freshness. However, ask the fishmonger to save the bones and heads and give them to you separately. You won’t spoil anything, red mullet is quite an expensive fish and you’ve paid for the bones! With these less noble parts, you’ll be able to make a fish soup, which is what I did in preparing this recipe to the delight of the family.

For 4 people :

3 to 4 fillets per person, depending on size
2 zucchinis
Espelette pepper
salt flower

For the sauce:

1 tomato
6 g chopped chives
6 g chopped parsley
6 chopped basil leaves
1 shallot
1 pinch of garlic
100 ml of olive oil
Juice of 1/2 lemon

Prepare the sauce. Finely chop the herbs. Trim and finely chop the shallot. Peel and trim tomatoes, which means removing the seeds! Finely dice the tomato. Place all the sauce ingredients in a bowl and leave to infuse while you prepare the rest of the recipe.