Chef's Recipes

Red mullet à la Grecque

Australian Gourmet Traveller Greek recipe for red mullet à la Grecque by chef George Calombaris from Melbourne restaurant The Press Club.

By George Calombaris
  • 15 mins preparation
  • 20 mins cooking plus chilling
  • Serves 10
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Red mullet à la Grecque
A la Grecque is a classical French technique using Greek flavours. It’s light and good for the health-conscious. The acid in the orange juice helps to cook the fish. This dish can be made in advance and the flavour certainly improves with age.


  • 1 tbsp extra-virgin olive oil
  • ½ Spanish onion, finely chopped
  • ½ garlic clove, finely chopped
  • 1 litre freshly squeezed, strained orange juice (4 cups)
  • Pinch of saffron threads
  • 2 carrots, sliced diagonally
  • 200 gm turnips (about 3 small), finely chopped
  • 20 red mullet fillets, bones removed (see note)
  • To serve: shiso cress


  • 1
    Heat oil in a pan and cook onion and garlic over medium heat until softened (3-4 minutes). Add orange juice and saffron and bring to the boil. Add carrot and turnip, reduce heat to low and simmer until juice reduces slightly and vegetables are tender (10-15 minutes).
  • 2
    Place mullet skin-side up in a lightly oiled deep-sided tray. Pour over orange juice mixture, season to taste, cool, then cover with plastic wrap and refrigerate until well chilled (2½-3 hours). Serve mullet and vegetables drizzled with marinade and scattered with shiso cress.


Note Red mullet is often sold as a whole fish. Ask your fishmonger to clean and fillet it for you. You may need to order it in advance.
Drink Suggestion: A white wine with bright aromatics and vibrant acidity, such as the 2006 Antonopoulos Adoli Ghis, which is a blend. Drink suggestion by Andrew Phillpot

  • Author: George Calombaris