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Baked red mullet with lemon dressing

You'll need

4 large red mullet (about 24cm long), cleaned, fins removed 1½ cups (loosely packed) dill, coarsely chopped 2 tbsp olive oil 1½ cups (loosely packed) flat-leaf parsley, coarsely chopped 1 cup (loosely packed) mint, coarsely chopped 8 anchovy fillets, finely chopped 5 golden shallots, finely chopped To serve: lemon wedges   Lemon dressing 1 garlic clove, finely chopped ½ tbsp Dijon mustard 25 ml lemon juice 25 ml Sherry vinegar 25 ml extra-virgin olive oil 100 ml lemon-infused olive oil


  • 01
  • For lemon dressing, stir garlic, mustard and ½ tbsp sea salt flakes in a bowl, add lemon juice and vinegar, whisk to combine, then add oils and set aside.
  • 02
  • Preheat oven to 180C. Cut 2 incisions in each side of fish and stuff half the dill into incisions. Heat oil in a large ovenproof frying pan over medium-high heat. Add mullet in batches and cook, turning once, until golden (3-4 minutes), then return mullet to pan, transfer to oven and bake until cooked through (6-8 minutes).
  • 03
  • Add parsley, mint, remaining dill, anchovy and shallot to lemon dressing, stir to combine, season to taste, spoon dressing over fish and serve hot with lemon wedges.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

“Would you please ask the kitchen at Neild Avenue for the recipe for baked red mullet?”
Polly Corbett, Eastwood, NSW

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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