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)
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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
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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 €

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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)
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