Name: Roast red mullet with tarragon & pancetta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: x red mullet scaled and gutted or 8 x 100g/4oz red mullet fillets; small bunch tarragon leaves roughly chopped; 3 tbsp olive oil; 1 garlic clove crushed; 100g diced pancetta or smoked bacon; 1 red onion thinly sliced; 2 tbsp balsamic vinegar

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Roast red mullet with tarragon & pancetta

Roast red mullet with tarragon & pancetta

CJ Jackson

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Serves 4

More effort

Prep: 10 mins - 15 mins

Cook: 20 mins

A star rating of 4.6 out of 5.5 ratingsRate

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This white, flaky-textured fish has an exquisite taste that takes well to robust Mediterranean flavours and herbs

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Ingredients

Nutrition

Units:

MetricUS

x red mullet

scaled and gutted or 8 x 100g/4oz red mullet fillets
small bunch tarragon

leaves roughly chopped
3 tbsp olive oil
1 garlic clove

crushed
100g diced pancetta

or smoked bacon
1 red onion

thinly sliced
2 tbsp balsamic vinegar

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Nutrition: per serving

kcal279
fat19g
saturates5g
carbs4g
sugars0g
fibre1g
protein24g
salt1.5g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
step 2

Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.

RECIPE TIPS

GOOD FOOD KNOW-HOW

Whole red mullet – as well as sea bream, sea bass and other more exotic species – are often sold with their scales on. First trim the sharp fins away with scissors, then put the fish into a large plastic bag to stop the scales flying everywhere. Lay the fish on a board and, working with your hands inside the bag, run the back of a knife from tail to head to flick away the scales. The skin of red mullet is attractive and edible.

Recipe from Good Food magazine, September 2005

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A star rating of 4.6 out of 5.5 ratings

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