Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Red mullet with sauce vierge
Serves 2 Starters and mains
Ingredients
- 300ml olive oil
- 2 red mullet, filleted
- 1⁄2 red onion, peeled and finely diced
- 1 garlic clove, peeled and finely chopped
- 3 tomatoes, deseeded and diced
- 1tsp coriander seeds, crushed
- small bunch parsley, chopped
- small bunch chervil, chopped
- small bunch dill, chopped
- small bunch basil, chopped
- juice 2 lemons
Method
Heat a non-stick frying pan over a medium heat, add 1 tablespoon of the oil and fry the mullet fillets, skin-side down, for 2 minutes. Flip them over and take the pan off the heat, allowing the fish to cook through in the residual heat.
Meanwhile, gently warm the remaining oil in a small saucepan. Add all the remaining ingredients and heat for about 30 seconds.
Transfer the sauce to warmed plates and top with the fish.
Advertisement