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Grilled red mullet with provencal vegetables Recipe

Grilled red mullet fillets served with courgettes, peppers and aubergines.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.6/5
Pour people
  • Red mullet fillet(s) 140g : 6 whole
  • Red pepper(s) : 2 whole
  • Yellow pepper(s) : 2 whole
  • Courgette(s) : 2 whole
  • Aubergine(s) : 1 whole
  • Spring onion(s) : 4 whole
  • Thyme sprig(s) : 1 whole
  • Bay leaf (-ves) : 1 whole
  • Fleur de sel : 6 pinch(es)
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • ETAPE 1

    Preheat the oven to 220 degrees C.

  • ETAPE 2

    Peel and dice the peppers. Cut the courgettes and the aubergines into small pieces. Finely chop the spring onions.

  • ETAPE 3

    Sweat the onions and the peppers in a hot pan with half of the olive oil, the thyme and a bay leaf. Season with salt and a few pinches of piment d'Espelette.

  • ETAPE 4

    Add the aubergines and season again before adding a little water and covering with a lid. Then add the courgettes, check the seasoning and then set aside in the warm pan.

  • ETAPE 5

    Use a fish bone remover to remove the bones from the red mullet fillets. Season the fillets with sea salt and piment d'Espelette. Spread them out on a baking tray, drizzle a dash of olive oil over them and cook in the oven for 4 minutes at 220 degrees C.

  • ETAPE 6

    Arrange the provencal vegetables and the red mullet on the plate and serve immediately.

Chef's tip

«Be careful not to overcook the red mullet fillets - they are relatively thin so do not need much time in the oven!»

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