Marinated red mullet, sundried tomato potato cake, parsley and basil aioli Recipe

Fillets of red mullet lightly marinated and grilled served with a potato cake of sundried tomato and herbs and a parsley and basil aioli

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 2.2/5

Les ingrédients

Pour people
  • Red mullet fillet(s) 140g : 12 whole
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Fresh thyme : 6 sprig
  • Lemon(s) : 1 whole
  • Freshly ground black pepper : 6 Turn
  • Garlic clove(s) : 6 whole
  • For the cake(s)
  • New potato(es) : 500 g
  • Olive oil : 80 ml
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Thin slice(s) of sundried tomato : 30 whole
  • Freshly ground black pepper : 3 Turn
  • For the sauce
  • Basil : 1 bunch
  • Garlic clove(s) : 3 whole
  • Maille Dijon mustard : 1 Tsp
  • Flat leaf parsley : 0.75 bunch
  • Sherry vinegar : 30 ml
  • Olive oil : 200 ml
  • Grated parmesan : 200 g



    Preheat the oven grill to maximum.

    Lightly crush the garlic with the back of a knife. Zest the lemon only removing the zest and not the pith and reserve the juice. Add the garlic and lemon zest to the olive oil along with the thyme.

    Pinbone the red mullet if necessary, turn the fillets in the tray of flavoured oil and leave to marinate for 30 minutes.

    Season with salt, lay skin side up and place under the grill. Cooking time depends on your grill and the thickness of the fish. You should remove them when the are still slightly opaque and allow them to finish cooking on the hot tray.


    Dice sun-dried tomatoes and very finely chop the parsley.

    Bring the potatoes up to the boil in salted water. Reduce the heat to a simmer and cook until tender. When cooked drain and allow the steam to evaporate for a few minutes. Crush the potatoes with a fork.

    Add the sun-dried tomatoes and half of the parsley to the potatoes with 50ml of the olive oil and season with salt and pepper. Save the rest of the parsley for the aioli.

    Use a ring to shape the potatoes into 6 even sized rounds.

    Heat a pan over a medium heat, add the remaining olive oil and pan fry the potato cakes on one side until golden brown. Turn and place into the oven for around 3 minutes until golden brown.


    Remove the leaves from the basil and parsley and discard the stalk.

    Lightly crush the garlic and remove the skin and the green centre.

    Place these ingredients into a blender along with the mustard and sherry vinegar. Blend slowly adding the olive oil to emulsify to a thick mayonnaise like consistency. Check the seasoning and adjust accordingly with salt, pepper and sherry vinegar to balance the flavour.


    Pre heat the oven to 180'C.

    Use a silicon mat for best results. Place 6 neat piles onto the mat in circles. Bake in the oven for 10 minutes or until golden brown. Remove from the oven and allow to cool.

  • 5. TO SERVE

    Serve the fillets on top of the potato cakes, dress the plate with aioli, a squeeze of lemon and a drizzle of olive oil. Finish with a parmesan crisp.

Chef's tip

«Marinating the fish the night before will give it much more flavour.»

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