Easy Recipe for Pan Fried Red Mullet
This recipe was previously published by Mirabeau Wine:
Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales and serves as an interior design colour reference in my head.
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Pan Fried Red Mullet fillets on Courgette Noodles with Tomato Coulis
Ingredients
- 12 Red Mullet Fillets cleaned of scales and bones
- 2 shallots
- 4 Courgettes cut into thin strips
- 4 tomatoes
- a small pot Single cream
- small bunch Parsley chopped
- Aioli
- 1 Roasted Baguette
Instructions
- Put the tomatoes in boiling water for a short time so you can peel of the skin easily, then chop into cubes, trying to discard as many of the seeds as possible.
- Fry gently in a pan with some olive oil for 15 minutes, set aside.
- Now find a big pan for your red mullet, so you can do as many fillets as possible in one go.
- Heat up some sunflower oil and fry the fish skin down for 3-4 minutes. Once the skin is nice and crispy, turn it over and fry it for another minute on the fillet side. Set aside with some foil over it to keep warm.
- Add the chopped shallots and strips of courgette, then deglaze the pan with a bit of water or even better white wine, if you have some open (you can use this recipe as an excuse).
- Cook the courgettes only for a minute or so, then add the tub of single cream, followed by the parsley.
- Gently lift the fillets back into the sauce to warm them back up and make use of the fish juices.
- Serve up in a deep plate with lots of sauce and add the tomato coulis over the top.
- I like to serve some thinly sliced, toasted baguette with some garlicky aïoli on the side (see recipe notes below).
- Enjoy all those lovely flavours with a nice glass of rosé or white and a bunch of impressed-by-your-cooking friends.
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