Italian Roasted Red Mullet

Fennel, olives and lemon lend a distinctly fresh Italian flavour to Theo Randall's roasted red mullet fillets
By Theo Randall
Italian Roasted Red Mullet
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 large bulbs fennel, sliced
  • 2 tbsp olive oil
  • 12 Charlotte potatoes, peeled, boiled and cut into ½cm slices
  • 2 whole red mullet, filleted
  • 2 tbsp Taggiasche olives
  • 1 tbsp capers
  • 2 tbsp chopped fresh parsley
  • 1 lemon, juice only
  • extra virgin olive oil, for drizzling


1. Preheat the oven to 200C/gas 6. Boil the fennel in salted water until tender.

2. Heat a little olive oil in a large ovenproof frying pan and fry the potatoes until they start to colour. Add the fennel and fry for a further minute.

3. Meanwhile season the mullet fillets with salt and pepper and fry in a little olive oil until golden on both sides. Transfer to the other pan, sitting them on top of the fennel and potatoes, skin-side up. Scatter the olives, capers and parsley on top and cook in the oven for 5 minutes.

4. Remove the pan from the oven, squeeze over the lemon juice and drizzle with extra virgin olive oil.

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