We use cookies to help this site deliver the best possible experience.   Remove this notice.

Pan fried red mullet with thyme flowers and honeyed artichokes Recipe

Ingredients for 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
Method
  • 1

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

  • 2

    Preheat the oven to 220 C.

  • 3

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

  • 4

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

  • 5

    Scatter some thyme over the top and re-season.

  • 6

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

  • 7

    Slice the courgettes into rounds.

  • 8

    Peel the peppers and cut into fine slices.

  • 9

    Squeeze the juice from the lemon.

  • 10

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

  • 11

    Heat a wok and add some olive oil.

  • 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.

  • 13

    Add the peppers, courgettes and honey.

  • 14

    Check the seasoning and cook for a further 3 minutes.

  • 15

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

  • 16

    Add the chopped chives to the vegetables just before serving.

  • 17

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

  • 18

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

Chef's tip

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

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

Rate this recipe :

(10 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

·