Red mullet fillets in a quick marinade


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.
83 K 4.5/5 (14 reviews)
Grade this recipe:
Keywords:
Last modified on: February 22th 2015
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Resting: 1 hour
Cooking: 9 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Red mullet fillets in a quick marinade
Ask your fishmonger to fillet the red mullets for you.

Wash and dry the fish.

Stage 2 - 4 min.
Red mullet fillets in a quick marinade
Use tweezers to remove any remaining bones down the centre of the fillets.

Stage 3 - 2 min.
Red mullet fillets in a quick marinade
Prepare the marinade by mixing 2 tablespoons lemon juice, salt and papper, 4 tablespoons olive oil and the chopped pasley.

Stage 4 - 1 hour
Red mullet fillets in a quick marinade
Put the red mullet fillets into the marinade, mix well and cover with plastic film. Refrigerate for at least one hour.

Stage 5
Red mullet fillets in a quick marinade
After marinading, you will see that the fish has turned slightly opaque. This is the effect of the lemon juice.

Stage 6 - 3 min.
Red mullet fillets in a quick marinade
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.
Red mullet fillets in a quick marinade
Turn the fish over and cook for a further minute on the other side.

Stage 8 - 5 min.
Red mullet fillets in a quick marinade
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.
Red mullet fillets in a quick marinade
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %2 RDI=0 %90 RDI=10 %1,480 RDI=70 %6,200 RDI: 70 %
Per 100 g20 RDI=7 %010 RDI=2 %170 RDI=8 %700 RDI: 8 %
Per person40 RDI=20 %020 RDI=3 %370 RDI=20 %1,550 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish
How much will it cost?
  • For 4 people : 24.45 €
  • Per person : 6.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.66 M 74.3 4 hours 40 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011267 K3.9 50 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024508 K4.6 1 hour 60 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011270 K4.3 1 hour 25 min.
How to peel a fruit
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21th 2011183 K4.3 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page