- 4 x 350g red mullet, scaled and gutted or 8 x 100g/4oz red mullet fillets
- small bunch tarragon, leaves roughly chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 100g diced pancetta or smoked bacon
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 red onion, thinly sliced
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
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.
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.
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.