Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Baked red mullet sandwiches with pea and fennel salad


We've tied these little parcels with kitchen string, but if you're in a hurry, this isn't necessary. Just assemble the parcels on the baking tray and press firmly to ensure the flavoursome breadcrumbs don't spill out.

You'll need

80 ml (1/3 cup) olive oil 2 tsp fennel seeds 1 golden shallot, finely chopped 1 garlic clove, finely chopped 80 gm fine sourdough breadcrumbs 1 tbsp each coarsely chopped flat-leaf parsley, mint and oregano 2 lemons, finely grated rind only 1 lemon, juice only 16 red mullet fillets (80gm each), pin-boned   Pea and fennel salad 150 gm podded peas (about 300gm unpodded) or frozen peas 120 gm sugar snap peas, trimmed 1 cup (loosely packed) pea tendrils (see note) ½ baby fennel bulb, thinly shaved on a mandolin, fronds reserved for stuffing 60 ml (¼ cup) extra-virgin olive oil 30 ml lemon juice, or to taste

Method

  • 01
  • Preheat oven to 200C. Heat 20ml oil in a small saucepan over medium-high heat, add fennel seeds and sauté until they start to pop (1 minute). Add shallot and garlic and sauté until tender (4-5 minutes), transfer to a bowl. Add breadcrumbs, herbs and lemon rind, season to taste and mix well to combine.
  • 02
  • Combine lemon juice with remaining oil, season to taste and set aside. Lay mullet fillets skin-side down on a work surface, spread a tablespoon of breadcrumb mixture over half the mullet, pressing firmly, then drizzle over a little lemon juice mixture and sandwich with remaining mullet, skin-side up. Secure with kitchen string if desired, and transfer to an oven tray lined with baking paper. Drizzle with remaining lemon juice mixture and bake until just cooked through (5-6 minutes).
  • 03
  • Meanwhile, for pea and fennel salad, blanch peas and sugar snap peas until tender (1-2 minutes), refresh, transfer to a bowl. Add pea tendrils, fennel, olive oil and lemon juice, season to taste, toss lightly to combine. Serve with mullet sandwiches, drizzled with pan juices.

Note Pea tendrils are available from select greengrocers. If unavailable, substitute rocket.


At A Glance

  • Serves 4 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry, Provençal-style rosé.

Featured in

Feb 2010

You might also like...

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot

recipes

Slow-roasted pork shoulder rolls

Barbecued beef brisket with banh mi pickles

recipes

Bocadillo

New York deli reuben

recipes

Mortadella sandwich with pickled onions and provolone

Perfect bacon and egg sandwich

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.