Fast Recipes

Roasted mullet with olive salsa

Fish Friday just got a whole lot more interesting.

By Lisa Featherby
  • Serves 4
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Roasted mullet with olive salsa
Mullet is so underrated and gives great value for money. Roast fillets in a pan to crisp up the skin, pair them with a quick olive salsa, and round it out with roasted potatoes. Simple, and delicious.

Ingredients

  • 2 tbsp olive oil
  • 4 mullet fillets (about 150gm each)
  • Lemon wedges (optional), to serve
Olive salsa
  • 8 large green olives, preferably queen olives, flesh finely chopped
  • Juice of 1 lemon (or to taste)
  • 50 ml extra-virgin olive oil
  • Handful of flat-leaf parsley coarsely chopped

Method

  • 1
    Preheat oven to 250°C. For olive salsa, combine ingredients in a bowl and season to taste.
  • 2
    Preheat a large ovenproof non-stick frying pan or a well-seasoned cast-iron pan over high heat. Drizzle pan with oil and cook fish, skin-side down, until just starting to turn golden (1-2 minutes). Transfer pan to oven and roast until mullet is just cooked through (4 minutes). Serve fish, skin-side up, topped with olive salsa and with lemon on the side.