James Martin’s Red Mullet With Sauce Vierge


Ideal for a summery evening, this red mullet dish comes complete with lashings of warm olive oil and lemon juice dressing

Red mullet are little used in the UK, but when you can get your hands on some, simple is the way to go. This warm olive oil and lemon juice dressing is a good place to start, or stick with tradition and cook the fish whole, then spread their liver on small toasts – a highly prized delicacy in France.

•  300ml olive oil
•  2 red mullet, filleted
•  1/2 red onion, finely diced
•  1 garlic clove, finely chopped
•  3 tomatoes, deseeded and diced
• 1 teaspoon coriander seeds, crushed
• small bunch each parsley, chervil, dill and basil, chopped
• 2 lemons, juiced
• sea salt, to taste
• freshly ground black pepper, to taste

1 Heat a large non-stick frying pan over medium heat, add 1 tablespoon of the oil and fry the mullet fillets, skin side down, for 2 minutes.
2 Flip them over and immediately take the pan off the heat, but leave the fish to cook through in the pan.
3 Meanwhile, gently warm the remaining oil in a small saucepan.
4 Add all the remaining ingredients and heat through for about 30 seconds.
5 Transfer the fish fillets to warmed plates and spoon over the sauce.

Recipe courtesy of James Martin, extracted from James Martin’s French Adventure


Author: The Wordrobe

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