Roast red mullet with tarragon & pancetta

Roast red mullet with tarragon & pancetta

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Cooking time

Prep: 10 mins - 15 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
279
protein
24g
carbs
4g
fat
19g
saturates
5g
fibre
1g
sugar
0g
salt
1.5g

Ingredients

  • 4 x 350g 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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Method

  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.
  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 from Good Food magazine, September 2005

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Comments

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richkw's picture
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A good recipe which adds interest and flavour to a fish which I always feel needs extra to get the best out of it.

I'm glad I tried this, but probably won't do it again.

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