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Pan Fried Fillet of Red Mullet served with Olives, Red Onion, Tomato & basil compote

Serves: 4
Level: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes

4 Red Mullet, scaled, filleted and pin boned
100 mls of Olive Oil
3 medium sized red onions finely sliced
4 garlic gloves, sliced finely
2 medium sized tomatoes, seeded and cut into strips
100 grms of spicy black olives cut coarsely
2 tablespoons of chopped basil
salt & pepper to season
4 wedge of lemon

Warm up the olive oil in a saucepan. Sweat the red onions and garlic. When onions become transparent and soft, add the black olives, cook for about 4 minutes and then add the strips of tomatoes. Cook for two minutes. Add the basil, season with salt and pepper. Put to one side.

To cook the fish:
Season the fish with salt and pepper. Warm up a tablespoon of olive oil in a non-stick frying pan. When the oil is hot, place the red mullet, skin side down and cook for about two minutes on the skin side. Then turn fish over and cook for about 1 minute on the flesh side.

To serve:
Place two fillets over the compote and garnish with a wedge of lemon and a drizzle of olive oil around the plate.

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