Grey mullet with potatoes, red pepper and rosemary

This rustic fish dish is a taste of the Mediterranean, with flavour boosts from anchovies, basil and olives in this recipe by Aldo Zilli
By Aldo Zilli
Grey mullet with potatoes, red pepper and rosemary
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the fish

  • 4 x 300 g grey mullet
  • 4 cloves garlic
  • 70 ml extra virgin olive oil
  • 100 g black olives, stones removed
  • 400 g cherry tomatoes
  • 1 bunches basil, chopped
  • 4 whole anchovy fillets, in oil
  • 1 tbsp capers
  • 75 ml white wine
  • 1 tbsp chopped parsley

For the potatoes

  • 2 potatoes, cubed
  • 2 red peppers, cubed
  • 1 sprigs rosemary
  • olive oil
  • garlic oil

To serve

  • green salad


1. For the fish: preheat the oven to 190C/gas 5.

2. Rinse the fish under cold running water and pat dry with kitchen paper. Using a sharp knife, score the skin of the fish several times on both sides.

3. Place the fish into a roasting pan with the rest of the fish ingredients, except for the white wine and parsley, and roast for 15 minutes.

4. Add the white wine to the roasting pan and cook for a further ten minutes, or until the fish is cooked through.

5. For the potatoes and peppers: heat a frying pan until smoking and add the olive oil, then add the potatoes and fry for 3-4 minutes, or until lightly coloured. Stir in the peppers and rosemary and fry for a further 4-6 minutes, or until the potatoes are tender and the peppers are cooked with a bit of bite. Drizzle with garlic oil.

6. To serve, pile the potatoes and peppers onto serving plates and place the roasted mullet on the side. Garnish with the chopped parsley and serve.

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