Marinated red mullet, courgette tagliatelle, parsley and basil aioli. Recipe

Marinated and grilled red mullet served on top of a warm salad of ribboned vegetables and finished with a herb and garlic based mayonnaise.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 3.7/5

Les ingrédients

Pour people
  • For the fish
  • Red mullet fillet(s) 140g : 6 whole
  • Olive oil : 30 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fresh thyme : 6 sprig
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • For the garnish(es)
  • Courgette(s) : 3 whole
  • Carrot(s) : 3 whole
  • Flat leaf parsley : 0.25 bunch
  • Anchovies in oil : 50 g
  • Garlic clove(s) : 2 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 100 ml
  • For the sauce
  • Basil : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Egg yolk(s) : 2 whole
  • White wine vinegar : 50 ml
  • Garlic clove(s) : 2 whole
  • Olive oil : 300 ml
  • Sunflower oil : 300 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Pea shoot(s) : 1 bunch



    Pre heat the oven to 200'C

    In a large bowl place the salt, pepper, olive oil, thyme sprigs and red mullet. Zest the lemon into the bowl and roughly chop the garlic. Mix together to ensure each piece of mullet is coated and set aside for 20 minutes.

    After 20 minutes, place the fish onto a baking tray skin side up.

    When all the garnishes are ready, grill the fish for 3 minutes and serve immediately.


    Fill a large pan wit salted water and bring to the boil.

    Peel the carrot. Top and tail the courgette and the carrot and cut in lengthways into 1/2 cm thick slices. When they are all cut, slice again so they resemble the size of tagliatelle. Keep the carrot and courgette separate.

    When the water is boiling add the carrot and boil for one minute. After one minute add the courgette and cook for a further minute. Remove the vegetable from the boiling water and cool them down in cold water.

    Whilst the vegetables are cooling, finely chop the anchovies, garlic and the flat leaf parsley.

    Place all the ingredients in a large bowl with the olive oil and salt and pepper.


    Finely chop the flat leaf parsley, basil and the garlic. Place the egg yolk and the vinegar in a bowl along with the garlic and whisk together until light a fluffy. At this stage start slowly adding the oil whilst continuously whisking. Eventually when all the oil is added, mix in the seasoning and the fresh herbs.

  • 4. TO SERVE

    Place the courgette and carrot in the bottom of a bowl neatly. Top with the red mulled and finish with a generous spoon of the aioli and a few pea shoots.

Chef's tip

«If you have any oil left on the tray when you remove the fish, add the oil to the bowl of vegetable strips for more flavour. »

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