Pan-fried fillets of red mullet with sauce vierge

A simple meal for one - red mullet with a spicy, lemon and tomato sauce from Richard Phillips
By Richard Phillips
Pan-fried fillets of red mullet with sauce vierge
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 tbsp extra virgin olive oil
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp lemon juice
  • 2 medium tomatoes, peeled and deseeded and finely diced
  • 2 red mullet fillets, (around 75-100g), scaled and boned
  • 1 tbsp plain flour
  • 1 handfuls salad leaves, to garnish
  • 4 new potatoes, to serve


1. Heat the olive oil gently in a small pan and add the coriander seeds. Cook the seeds gently for 4 5 minutes, but do not allow them to brown as they will go bitter. Add the lemon juice, remove from the heat and then stir in the diced tomatoes.2. Dust the red mullet skin in a little flour. Heat a non-stick frying pan and cook the fish for 2 minutes on each side.3. To serve, spoon half the tomato mixture into a bowl, place one of the fillets on top. Spoon the remaining tomato mixture over and top with the other fillet. Place the salad leaves on top of the fish and serve with new potatoes.

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