Roast Red Mullet with Tarragon and Pancetta

20 minutes
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.
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  • 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


  • 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.

Frozen Mullet Products

  • Red Mullet Fillets 1kg

  • Red Mullet Whole 900g