Red Mullet is an elegant fish and this recipe does it justice. The herbed oil compliments this delicate fish perfectly and it is an ideal dish to serve at a sophisticated dinner party.


  • 4 large red mullet

  • 1 large lemon, sliced

  • 4 sprigs of flat-leaf parsley

  • 4 cloves garlic, sliced 100ml dry white wine

  • sea salt and pepper

  • For the oil:

  • 180ml extra virgin olive oil

  • 1 garlic clove, finely sliced

  • 2 tbsp flat-leaf parsley, finely chopped

  • juice of 1/2 lemon

  • 1 tbsp small capers

  • 10 pitted kalamata olives, sliced

  • 10 pitted green olives, sliced 1 large red chilli, finely sliced

  • Sea salt and pepper


  • 1.

    Preheat oven to 180°C.

  • 2.

    Fill each red mullet with lemon slices, parsley and garlic. Sprinkle with sea salt and pepper and drizzle with olive oil.

  • 3.

    Place on a baking tray with parchment paper, drizzle over white wine, season to taste and bake for 12-15 minutes.

  • 4.

    For the herbed oil, blend olive oil, garlic and parsley then add lemon juice, capers, olives and chilli and season to taste.

  • 5.

    To serve, place the red mullet on the plate and pour the herbed olive oil over the fish. Serve with a fresh radicchio salad and crusty bread.

Nutritional information

Nutritional analysis per serving (52 servings)

  • Energy 387kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 50g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 760mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 25 minutes

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