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    • Roast Red Mullet with Tarragon and Pancetta

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 279; Fat 19g; Carbs 4g; Fibre 1g; Protein 24g; Sodium 1.5g
    This white, flaky-textured fish is very flavorful and pairs well with Mediterranean flavours and herbs.
    1 rating
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    Ingredients

    • 8 red mullet fillets, about 100g each
    • tarragon leaves, roughly chopped
    • 3 tablespoons olive oil
    • 1 garlic clove, crushed
    • 100g diced pancetta
    • 1 red onion, thinly sliced
    • 2 tablespoons balsamic vinegar

    Method

    • Preheat the oven to 240C.

    • Heat a large roasting pan over medium-high heat. Cook the pancetta and garlic for 3 minutes, or until golden brown.

    • Add the red onion and balsamic vinegar and cook for a further 2 minutes.

    • Place the red mullet fillets in a single layer on top of the cooked pancetta. Drizzle with the cooked pancetta sauce.

    • Scatter over the tarragon, drizzle over the olive oil and season with salt and pepper.

    • Roast for 12 to 15 minutes, or until cooked through but still moist inside.

    • Transfer to a serving platter and cover loosely with foil to keep warm.

    • Serving Suggestions: Serve on a bed of wilted spinach or other greens.

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