Baked red mullet with lemon dressing

AT A GLANCE

  • Serves 4 people

  • 4 large red mullet (about 24cm long), cleaned, fins removed
  • 1½ cups (loosely packed) dill, coarsely chopped
  • 2 tbsp olive oil
  • 1½ cups (loosely packed) flat-leaf parsley, coarsely chopped
  • 1 cup (loosely packed) mint, coarsely chopped
  • 8 anchovy fillets, finely chopped
  • 5 golden shallots, finely chopped
  • To serve: lemon wedges
  •  
  • Lemon dressing
  • 1 garlic clove, finely chopped
  • ½ tbsp Dijon mustard
  • 25 ml lemon juice
  • 25 ml Sherry vinegar
  • 25 ml extra-virgin olive oil
  • 100 ml lemon-infused olive oil
01   For lemon dressing, stir garlic, mustard and ½ tbsp sea salt flakes in a bowl, add lemon juice and vinegar, whisk to combine, then add oils and set aside.
02   Preheat oven to 180C. Cut 2 incisions in each side of fish and stuff half the dill into incisions. Heat oil in a large ovenproof frying pan over medium-high heat. Add mullet in batches and cook, turning once, until golden (3-4 minutes), then return mullet to pan, transfer to oven and bake until cooked through (6-8 minutes).
03   Add parsley, mint, remaining dill, anchovy and shallot to lemon dressing, stir to combine, season to taste, spoon dressing over fish and serve hot with lemon wedges.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

Recipe:

NEILD AVENUE, SYDNEY

Photography:

VANESSA LEVIS

Styling:

LUCY WEIGHT

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