or Cancel

Baked Red Mullett with saffron & mint

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
1h 15m 2-Pretty easy 115
Not tried yet
Added by stuart and jen on 12 May 2009
KatieB forked this on 27 April 2010 (1 descendant)

Description (Some HTML is OK)

A good light dish for a spring day ...
Inspired by Nigel Slater


Makes 2 servings

  • 4 medium-sized red mullet
  • 4 tbs olive oil
  • 3 tbs white wine
  • freshly ground black pepper & sea salt
  • handful of mint leaves, roughly shredded
  • good pinch of saffron stamens

Preparation (Some HTML is OK)

1. Preheat the oven at 220C

2. Rinse the fish and pat them dry, then lay them snugly in an ovenproof dish.

3. Pour the olive oil into a small bowl, add the white wine and a little salt and ground black pepper. Roughly shred the mint leaves and stir them into the wine and oil with the saffron stamens. Pour the marinade over the fish and leave it for anything up to an hour.

4. Put the fish in the oven to bake, basting it once during cooking with the juices that surround it. It will take about 15 minutes, but check it after ten. The exact timing will depend on the size of your fish.

Serve with baby new potatoes and the cooked marinade juices.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)


or Cancel

Comments (0)

Back to top

Tags [?]

or Cancel

Double click words or drag-select to add tags.


Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by stuart and jen (1)

Marinate for an hour ...View on Flickr