Red Mullet with herbs

Cooking time: 20 min
Difficulty: easy
Triglie alle erbe aromatiche

Heat the olive oil in a frying pan, add the fish, skin side down, and cook for 3-4 minutes, then carefully turn them over and cook for 1 minute more. Remove from the pan with a slotted spoon and keep warm. Skim off the olive oil from the pan juices, stir in the lemon juice and bring to simmering point. Stir in the cream and cook until thickened. Season with salt and pepper and stir in the herbs. Place the fish on a warm serving dish, spoon the hot sauce over them.


Coll. (2010), "The Silver Spoon", Phaidon, 670


Serves 4 :

  • 3 tablespoons olive oil
  • 1 kg / 2 1/4 lb red mullet, filleted
  • juice of 1 lemon, strained
  • 2 tablespoons double cream
  • 1 fresh flat-leaf parsley sprig, chopped
  • 1 fresh thyme sprig, chopped
  • 1 fresh chervil sprig, chopped
  • salt and pepper