This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
94 K 4.5/5 (14 reviews)
1 hour 25 min.
Easy
4 people
6 IngredientsLast modified on: February 22th 2015
8 fillets of red mullet
4 tablespoons 
2 tablespoons lemon juice
Times for this recipe
Preparation: 15 min.
Resting: 1 hour
Cooking: 9 min.
All in all: 1 hour 25 min.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 2 RDI=0 % | 90 RDI=10 % | 1,480 RDI=70 % | 6,200 RDI: 70 % |
| Per 100 g | 20 RDI=7 % | 0 | 10 RDI=2 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 40 RDI=20 % | 0 | 20 RDI=3 % | 370 RDI=20 % | 1,550 RDI: 20 % |
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)
Fillet of red mullet
Like these other recipes: Canapés of red mullet with poppy seeds, Red mullet fillets with a reduced white-wine sauce, ... See them all 2
Olive oil
Like these other recipes: Marinated tuna and cabbage, Lumberjack turnovers, Scallop and leek pancakes, Blanquette of veal, Potato wallets, ... See them all 535
Lemon juice
Like these other recipes: Rémoulette of celeriac, Sea bass with coriander cream en papillote, Green parsley tahini sauce, Mint and pea pesto, Fillets of sole meunière, ... See them all 71
Parsley
Like these other recipes: Rémoulette of celeriac, Leeks in vinaigrette , Springtime mixed salad, Mexican salad, Country vegetable soup, ... See them all 160
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018436 K 24.3 45 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.72 M 304.0 7 days 15 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. July 14th 2025522 K4.6 12 hours 60 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed. May 22th 2016361 K4 1 hour 6 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019513 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.