Roast red mullet with tarragon & pancetta

Roast red mullet with tarragon & pancetta

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(3 ratings)

Prep: 10 mins - 15 mins Cook: 20 mins

More effort

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: per serving

  • kcal279
  • fat19g
  • saturates5g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein24g
  • salt1.5g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

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Comments, questions and tips

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31st Oct, 2015
Easy and delicious!
dijoxc's picture
2nd Sep, 2014
A quick and easy recipe which turned out brilliantly. Hubby and I loved the flavour, which added another dimension to the fish. I chopped the red onion very finely and cooked for about 10 minutes before arranging the fish on top, which resulted in a lovely rich base to cook the mullet on. Will definitely be part of my repertoire and would confidently serve to dinner guests as well as for a quick family meal.
dijoxc's picture
2nd Sep, 2014
Brilliant! A quick and easy recipe that tastes delicious. I chopped my red onion very finely, which produced an almost syrupy sauce and cooked it in the oven for a good 10 minutes before arranging the fish on top. A good dish which I will confidently serve to guests as well as a quick and easy family meal.
21st Aug, 2009
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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