Roast Red Mullet with Tarragon and Pancetta

Method

• Roast Red Mullet with Tarragon and Pancetta: Step-by-Step Method
• Preheat oven to 200°C (fan 180°C) / 400°F / Gas Mark 6
• Rinse red mullet fillets under cold water and pat dry with kitchen paper
• Place mullet fillets skin-side up on a clean plate
• Season fillets lightly with a pinch of salt (optional, given the sodium in pancetta)
• Scatter roughly chopped tarragon leaves evenly over each fillet
• In a mixing bowl, toss diced pancetta with the olive oil and crushed garlic
• Line a baking tray with parchment or lightly oil it
• Arrange sliced red onion evenly on the tray as a base layer
• Scatter oiled pancetta and garlic mixture over the onion
• Place seasoned mullet fillets on top of onion and pancetta, skin-side up
• Drizzle a little more olive oil over the top of the fish
• Roast in the preheated oven for 10–12 minutes, until the fish flesh is opaque and the pancetta is crisp
• Remove tray from oven and immediately drizzle balsamic vinegar over the hot fillets and vegetables
• Rest the fish for 2 minutes before plating to retain juices
• Using a wide spatula, arrange onion, pancetta, and garlic mixture as a bed on each plate
• Gently place a red mullet fillet on top of the bed on each plate, skin-side up for crispness
• Spoon over pan juices and tarragon for extra flavor
• Serve immediately, garnished with extra fresh tarragon if desired
• Suggest serving alongside a simple green salad or steamed new potatoes for a balanced meal