Pan-fried red mullet Recipe with thyme
4 garlic cloves, unpeeled 1 tbsp olive oil
25g/1oz butter 1 handful of thyme sprigs
juice of ½ lemon sea salt and freshly ground black pepper
1 Recipe quantity Warm Crushed Potatoes with Coriander & Lime, to serve
4 whole red mullet, about 175g/6oz each, scaled and gutted by your fishmonger, or 8 fillets, skins on
- Preheat the oven to 180°C/350°F/gas 4. Bring a saucepan of water to the boil and blanch the garlic for 3–4 minutes. This will ensure that it cooks in the same time as the fish. Drain and pat dry with kitchen towel.
- Heat the olive oil in a large, heavy-based frying pan over a medium heat. Season the whole fish with salt and pepper, then add them and the garlic to the pan. Cook for 2 minutes or until the skin is a lovely golden colour.
- Turn the fish over, add the butter and thyme and cook for a further 2 minutes. Transfer to a baking tray and bake in the preheated oven for 3–4 minutes or until the flesh starts to break up.
- Remove from the oven, drizzle the fish with the lemon juice and season with salt and pepper.