4 Red Mullet Recipes That Celebrate This Flavourful Fish

Red mullet is nutritious and goes well with many different flavours. Discover a variety of red mullet recipes that celebrate this wonderfully versatile ingredient.

Serves 4

• For the red mullet:

  • 4 red mullets, cleaned and scaled
  • 3 tbsp olive oil
  • 1 lemon (zested and juiced)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and black pepper

• For the Mediterranean veggies:

  • 1 red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • 1 small fennel bulb, thinly sliced
  • 2 tbsp capers, rinsed
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves

• For garnish:

  • Fresh basil leaves
  • Lemon wedges

1. Preheat the oven:

Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the fish and vegetables in a single layer.

2. Prepare the red mullet:

Rinse and pat dry the fish. Mix the olive oil, lemon zest, lemon juice, minced garlic, oregano, smoked paprika, salt and pepper. Rub this marinade all over the fish, including the inside cavity, and let it sit for 10 minutes.

3. Prepare the veggies:

In the baking dish, arrange the red onion, cherry tomatoes, olives, fennel, capers, parsley and thyme. Drizzle with olive oil, and season with salt and pepper. Toss to combine and spread the vegetables in an even layer.

4. Bake:

Place the marinated red mullets on top of the veggies, and spoon some of the mixture into the cavities of the fish. Drizzle the remaining marinade over everything.

Bake for 20-25 minutes. 

Serves 2

• 2 whole red mullets, cleaned and gutted
• 4 tbsp olive oil
• 1 garlic clove, finely minced
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh oregano, chopped
• 50g unsalted butter, softened
• Sea salt and freshly ground black pepper
• 1 tsp smoked paprika
• A pinch of saffron threads, soaked in 1 tbsp warm water
• 1 tsp capers, finely chopped
• 1 tsp Dijon mustard
• 2 tbsp dry white wine

For serving:

• Grilled vegetables (asparagus, cherry tomatoes, or bell peppers)

1. Prepare the herb-citrus butter:

Combine the softened butter with the lemon zest, orange zest, parsley, thyme, oregano, smoked paprika, Dijon mustard and capers. Add the saffron water. Season the butter mixture with a pinch of salt and pepper. Set aside in the fridge.

2. Marinate the red mullet:

Rinse the fish then pat. Score the fish on both sides to help the marinade penetrate. Whisk together the olive oil, garlic, lemon juice, orange juice, white wine, and a pinch of salt and pepper. Rub the marinade generously over the fish, including the cavity. Marinate for 20-30 minutes at room temperature.

3. Prepare the grill:

Preheat your grill to medium-high heat.

4. Grill the fish:

Place the marinated red mullets directly on the hot grill. Grill for about 4-5 minutes on each side. Don't flip too early – wait until the skin is crisp. After flipping, brush the fish with a little more olive oil and sprinkle with salt. Once the fish flakes easily, transfer it to a serving plate.

5. Finish with herb-citrus butter:

Spread the herb-citrus butter over the mullet. Serve with the grilled veggies.

Serves 4

• For the red mullet:

  • 4 red mullets, cleaned and scaled
  • 2 tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tsp fennel seeds
  • Salt and black pepper

• For the saffron-infused oil:

  • 4 tbsp olive oil
  • A pinch of saffron threads
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

• For garnish:

  • Fresh parsley, chopped
  • Lemon wedges

1. Prepare the saffron-infused oil:

In a small bowl, combine the olive oil, saffron threads, lemon zest and lemon juice. Leave to sit for at least 10 minutes.

2. Season the red mullet:

Pat the red mullets dry with paper towels and season them generously with salt and pepper on both sides. Sprinkle fennel seeds on the flesh side of each fish.

3. Pan-fry the fish:

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the garlic and cook for 1-2 minutes until lightly golden. Remove the garlic and set aside.

In the same pan, place the red mullets skin-side down. Fry for 3-4 minutes without moving them, allowing the skin to crisp up. Carefully flip the fish and cook for another 2-3 minutes.

4. Finish with saffron oil:

Once the fish is cooked, drizzle a little of the saffron-infused oil over the fish while still in the pan to warm the oil and let the fish soak up the flavours.

Serves 4

• For the red mullet:

  • 4 red mullets, cleaned and scaled
  • 3 tbsp olive oil
  • 1 orange (zested and juiced)
  • 1 lemon (zested and juiced)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp fennel seeds, lightly crushed
  • Salt and black pepper

• For the Sicilian crumb topping:

  • ½ cup breadcrumbs 
  • 2 tbsp olive oil
  • 1 tbsp capers, rinsed and chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 1 tbsp toasted pine nuts
  • Pinch of salt

• For roasting:

  • 1 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup olives (green or black), pitted and halved
  • 2 tbsp capers
  • 1 small fennel bulb, thinly sliced
  • Fresh thyme sprigs

• For garnish:

  • Fresh basil leaves
  • Extra orange and lemon wedges

1. Preheat the oven:

Preheat your oven to 400°F (200°C). Lightly oil a baking dish large enough to fit the fish and vegetables in a single layer.

2. Prepare the red mullet marinade:

Whisk together the olive oil, orange zest, lemon zest, orange juice, lemon juice, minced garlic, oregano, fennel seeds, salt and pepper. Rub this marinade over the fish, including the cavity. Let the fish marinate for 10-15 minutes.

3. Prepare the Sicilian crumb topping:

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and toast them until golden and crisp. Remove from heat and stir in the chopped capers, parsley, mint, toasted pine nuts and a pinch of salt. Set aside.

4. Arrange the roasting dish:

In the baking dish, arrange the sliced red onion, cherry tomatoes, fennel, olives and capers in an even layer. Drizzle lightly with olive oil and season with salt, pepper and a few sprigs of fresh thyme. Place the fish on top.

5. Roast the fish:

Roast the fish and vegetables for 20-25 minutes, or until the fish is cooked through and the vegetables are caramelised. 

6. Add the Sicilian crumb topping:

After 20 minutes, remove the baking dish from the oven. Sprinkle the Sicilian breadcrumb mixture over the fish. Return the dish to the oven for 5 minutes.

Red mullet recipes are popular with home cooks and in many great restaurants around Europe. Why not plan your European culinary tour over dinner!