This is a very simple fish dish with great flavours. It makes a light summer lunch or supper. Red mullet is a good alternative to salmon or cod.


  • 4 whole red mullet, scaled and cleaned

  • Olive oil for cooking the fish, about 4-5 tbsp

  • 2 tbsp toasted pine nuts, finely chopped

  • 3 tbsp currants

  • Juice of 1/2 lemon

  • Zest of 1 lemon

  • flour

  • 2 eggs beaten

  • Gremolata breadcrumbs

  • Small bunch of parsley, finely chopped

  • Grated zest of 1 lemon

  • 2 cloves garlic, crushed

  • 1/2 tsp cracked black pepper

  • 60g fresh breadcrumbs

  • Salad to serve


  • First prepare the fish:

  • 1.

    Butterfly the mullet by splitting each fish open so it is flat but still joined together. Remove the bones or ask your fishmonger to do that.

  • To make the gremolata breadcrumbs:

  • 1.

    Mix all the ingredients together and keep aside until needed. To make the stuffing, place the pine nuts, currants, lemon juice and zest in a bowl and add 3 tbsp of the gremolata breadcrumbs. Mix well but gently. Place a spoonful of the stuffing inside each red mullet. Coat the fish with flour, then dip in egg and coat with the remaining gremolata breadcrumbs. Pan fry the mullet until golden brown, in some of the olive oil, about 4 minutes on each side. Turn only once and careful to keep stuffing in. Serve with salad.

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