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    • Red Mullet Provencale

    Red Mullet Provencale

    Mark Sharron
    Easy
    25 minutes
    4

    This Mediterranean fish, with rosy skin, is usually cooked with tomatoes and herbs. Black olives, peppers, and vermouth give an extra southern taste.

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    Ingredients

    • 4 red mullet fillets, skin on, about 125g each
    • Salt and black pepper
    • 2 tablespoons olive oil
    • For the sauce
    • 2 cloves garlic, crushed
    • 1 small yellow pepper, chopped
    • 1 shallot, finely chopped
    • 2 tablespoons dry vermouth
    • 1 tablespoon dried oregano
    • 350g plum tomatoes, skinned and roughly chopped
    • 8 large stoned black olives, roughly chopped
    • 2 tablespoons chopped fresh flat-leaved parsley

    Method

    • Step-by-Step Method: Red Mullet Provençale
    • Preheat a non-stick pan over medium heat for cooking the fish.
    • Place the red mullet fillets on a tray; pat dry with paper towels.
    • Season the fillets on both sides with salt and black pepper.
    • Set the seasoned fillets aside at room temperature.
    • Heat 1 tablespoon of olive oil in a separate sauté pan over medium heat.
    • Add the crushed garlic, chopped yellow pepper, and finely chopped shallot to the pan.
    • Sauté for 2–3 minutes until softened but not browned.
    • Add the dried oregano and continue to stir for 30 seconds.
    • Pour in the dry vermouth and allow it to reduce by half, about 1 minute.
    • Stir in the roughly chopped skinned tomatoes.
    • Add the chopped black olives and cook for another 5–7 minutes until the sauce thickens and flavors meld.
    • Remove pan from heat and stir in the chopped fresh flat-leaf parsley.
    • Simultaneously, while the sauce is simmering, heat the remaining tablespoon of olive oil in the preheated non-stick pan.
    • When the oil is hot, place the red mullet fillets skin side down in the pan.
    • Sear fillets for 2–3 minutes until the skin is crisp and golden.
    • Carefully flip the fillets and cook for 1 more minute on the flesh side.
    • Remove the cooked fillets from the pan and let rest for 1 minute.
    • Spoon the Provençale sauce onto warm serving plates in a shallow pool.
    • Place the red mullet fillets skin side up on top of the sauce.
    • Garnish with extra chopped parsley if desired.
    • Serve immediately with a wedge of lemon (optional) and simple seasonal greens or steamed vegetables.