Red mullet with sauce vierge

Red mullet with sauce vierge

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

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.

Ingredients

Quantity Ingredient
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

Method

  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. Flip them over and immediately take the pan off the heat, but leave the fish to cook through in the pan.
  2. Meanwhile, gently warm the remaining oil in a small saucepan. Add all the remaining ingredients and heat through for about 30 seconds.
  3. Transfer the fish fillets to warmed plates and spoon over the sauce.
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