Name: Baked red mullet with lemon dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

“Would you please ask the kitchen at Neild Avenue for the recipe for baked red mullet?”

Polly Corbett, Eastwood, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

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

Method

Main

1.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.

2.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).

3.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Weight

Ingredients

Method

Main

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