Grey mullet stuffed with brown shrimp butter

Iron-rich kale sweetened with caramelised onions makes a succulent base for Mark Sargeants baked fish
By Mark Sargeant
Grey mullet stuffed with brown shrimp butter
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the fish

  • 100 g brown shrimps, peeled
  • 100 g butter, softened
  • 1/2 tsp cayenne pepper
  • pinch freshly grated nutmeg
  • 1 tbsp chopped parsley, stalks reserved
  • 1 butterflied fillet grey mullet, about 600g
  • olive oil, for brushing and frying
  • 1 lemon, sliced
  • glug white wine

For the kale

  • 1 onion, sliced
  • 200 g curly kale, rough stalks removed, leaves cut 1cm thick
  • splash sherry vinegar
  • knob butter

Tips and Suggestions

To butterfly your fillet, cut a flap into the flesh and then one in the opposite direction. Fold both back and stuff the cavity, then fold the flaps back over to seal.

If you cant find grey mullet the best substitute is sea bass. And if you dont have brown shrimp, use potted shrimp or chopped cooked shelled prawns instead.


1, For the fish: in a blender, whizz together the peeled shrimps, butter, cayenne pepper, nutmeg, parsley and some salt and pepper until everything is combined.

2. Meanwhile, preheat the oven to 200C/fan 180C/gas 5. Open out the butterflied fillet and stuff with the brown shrimp butter. Pour a little oil onto a baking tray and rub some of it over the mullet. Season with salt and pepper.

3. Arrange the lemon slices and parsley stalks in a bed on the baking tray and add a glug of white wine. Lay the fish on top and bake for 15-20 minutes or until just done.

4. For the kale: heat a little more oil in a frying pan, add the onion and cook over a medium heat until caramelised and soft. Meanwhile, bring a saucepan of salted water to the boil, add the curly kale and cook until tender.

5. Deglaze the pan of onions with a little sherry vinegar. Drain the kale, then mix it with the caramelised onions, adding a knob of butter. Spoon the kale onto a serving plate and top with the cooked fish.

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