Red mullet fillets in a quick marinade
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper.
The red mullet fillets are marinaded for an hour, then pan-fried quickly.
They are served with plain white rice.
The red mullet fillets are marinaded for an hour, then pan-fried quickly.
They are served with plain white rice.
63K 13 4.5
Last modified on: February 22th 2015
Keywords for this recipe:
8 fillets of red mullet
4 tablespoons 
2 tablespoons lemon juice
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 min. | 1 hour | 9 min. | 1 hour 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Ask your fishmonger to fillet the red mullets for you.
Wash and dry the fish.
Wash and dry the fish.
Stage 2 - 4 min.
Use tweezers to remove any remaining bones down the centre of the fillets.
Stage 3 - 2 min.
Prepare the marinade by mixing 2 tablespoons lemon juice, salt and papper, 4 tablespoons olive oil and the chopped pasley.
Stage 4 - 1 hour
Put the red mullet fillets into the marinade, mix well and cover with plastic film. Refrigerate for at least one hour.
Stage 5
After marinading, you will see that the fish has turned slightly opaque. This is the effect of the lemon juice.
Stage 6 - 3 min.
Put a frying pan on high heat, then add the fish fillets with the skin downwards. Cook for about 3 minutes until the skin is nicely browned.
Stage 7 - 1 min.
Turn the fish over and cook for a further minute on the other side.
Stage 8 - 5 min.
You can also make a very easy sauce by pouring the remaining marinade into the frying pan and leaving it to reduce slightly.
Stage 9 - 3 min.
Serve 2 fillets per person with white rice, for example.
Remarks
Be careful not to cook the fish too long with the skin downwards. It needs to be fried, but make sure it is not burnt, as this tends to happen rather quickly.
Keeping
Should be eaten immediately once plated up.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,480 Kcal or 6,196 Kj | 160 gr | 3 gr | 92 gr |
| 74 % | 62 % | <1 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 166 Kcal or 695 Kj | 18 gr | < 1 gr | 10 gr |
| 8 % | 7 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 370 Kcal or 1,549 Kj | 40 gr | 1 gr | 23 gr |
| 19 % | 15 % | <1 % | 3 % |
How much will it cost?
- For 4 people : 24.42 €
- Per person : 6.11 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Fillet of red mullet: You can check-out other recipes which use it, like for example: Canapés of red mullet with poppy seeds, Red mullet fillets with a reduced white-wine sauce, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and avocado rémoulade, Ramekins of duchess potatoes, Pollack fillet baked with rice and vegetables., Beef braised in reduced red wine, Hearty leek and sprout soup, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Tzatziki, Nanou's apple and almond cake, Rémoulette dressing, Royal icing, Tomato ladybirds, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Potatoes with bacon and herbs, Panzanella, Cheese Soufflé, Tomato and cream cheese terrine, ... All |
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