Pan fried red mullet with thyme flowers and honeyed artichokes Recipe

a delicious summer fish course made with pan fried mullet, seasoned with thyme and honeyed artichokes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Red mullet fillet(s) 140g : 6 whole
  • Olive oil : 40 ml
  • Thyme flower : 5 g
  • Young violet de Provence artichoke : 18 whole
  • Spring onion(s) : 12 whole
  • Honey : 20 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Lemon(s) : 1 whole
  • Courgette(s) : 3 whole
  • Red pepper(s) : 2 whole


  • ETAPE 1

    Use a fish-bone remover to remove the bones from the red mullet fillets.

  • ETAPE 2

    Preheat the oven to 220 C.

  • ETAPE 3

    Grease a baking tray with olive oil and sprinkle with a pinch of salt and a pinch of Piment d'Espelette.

  • ETAPE 4

    Place the fillets of fish on the baking tray, skin side up.

  • ETAPE 5

    Scatter some thyme over the top and re-season.

  • ETAPE 6

    Peel the spring onions and cut into four. Keep the green stems and finely slice.

  • ETAPE 7

    Slice the courgettes into rounds.

  • ETAPE 8

    Peel the peppers and cut into fine slices.

  • ETAPE 9

    Squeeze the juice from the lemon.

  • ETAPE 10

    Cut the artichokes into four and roll them in the lemon, to prevent them from turning black.

  • ETAPE 11

    Heat a wok and add some olive oil.

  • ETAPE 12

    Sweat the spring onions and the artichokes in the wok and then season. Half-fill the wok with water, cover with a lid and leave to cook for 5 minutes.

  • ETAPE 13

    Add the peppers, courgettes and honey.

  • ETAPE 14

    Check the seasoning and cook for a further 3 minutes.

  • ETAPE 15

    Remove the wok from the heat and put aside with the lid still on.

  • ETAPE 16

    Add the chopped chives to the vegetables just before serving.

  • ETAPE 17

    Place the mullet fillets in the oven and cook at 220 C for 4 to 5 minutes.

  • ETAPE 18

    Dress and serve, sprinkling with a little fleur de sel.

Chef's tip

«This dish can be made with other types of fish.»

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