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Red mullet with thyme and wok-fried Provencal vegetables Recipe

Red mullet fillets cooked with thyme and served with wok-fried Provencal vegetables.

  • Preparation
  • Cooking time
  • Rest time
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(11 votes) 4.2/5
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  • Red mullet fillet(s) 140g : 6 whole
  • Courgette(s) : 2 whole
  • Aubergine(s) : 1 whole
  • Spring onion(s) : 2 whole
  • Red pepper(s) : 2 whole
  • Tomato(es) : 2 whole
  • Pickled lemon(s) : 2 whole
  • Thyme flower : 1 whole
  • Balsamic vinegar reduction : 50 ml
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • ETAPE 1

    Wash the vegetables.

  • ETAPE 2

    Peel the tomatoes, the onions, the peppers and the aubergine.

  • ETAPE 3

    Dice the courgettes, the aubergine and the peppers.

  • ETAPE 4

    Quarter the tomatoes, remove the seeds and cube the flesh in to small cubes.

  • ETAPE 5

    Slice the onions in to thin strips.

  • ETAPE 6

    Cut the preserved limes in to 4 pieces, remove the pulp in the centre and then finely dice the peel.

  • ETAPE 7

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

  • ETAPE 8

    Preheat the oven to 210'C.

  • ETAPE 9

    Heat a wok, add a dash of olive oil and sweat the onion, the pepper and the lime. Cook for 3 to 5 minutes and add the tomatoes.

  • ETAPE 10

    Cook for 2 minutes then add the aubergines, a pinch of salt and 100ml of water.

  • ETAPE 11

    Cover and cook for 6 to 10 minutes over a high heat.

  • ETAPE 12

    Drizzle some olive oil on to a baking sheet, add a pinch of salt and some piment d'Espelette.

  • ETAPE 13

    Place the red mullet fillets on the baking sheet, skin side up.

  • ETAPE 14

    Season the skin with salt and thyme.

  • ETAPE 15

    Bake at 210'C for 5 to 6 min.

  • ETAPE 16

    Remove the wok lid and add the courgettes. Mix together and cook for 5 more minutes.

  • ETAPE 17

    Place some vegetables on a dinner plate and then place a red mullet fillet on the top.

  • ETAPE 18

    Decorate with a dash of crema di balsamico and serve immediately.

Chef's tip

«Other types of fish can be used in this dish - snapper, sea bream and more!»

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