Meals and Courses

Pan-Fried Red Mullet with Herby Potato Salad

cook 20 mins
  • 750 g (1 1/2 lb) new potatoes, halved
  • 5 tablespoons extra virgin olive oil
  • finely grated rind and juice of 1 lemon
  • 4 red mullet fillets, about 150 g (5 oz) each
  • 4 spring onions, sliced
  • 1/2 red chilli, finely chopped
  • handful of basil and parsley leaves, chopped
  • salt and pepper
  • Cook the potatoes in a saucepan of lightly salted boiling water for 12 minutes until tender, then drain and thickly slice. Toss with 4 tablespoons of the oil and the lemon rind and juice, season with salt and pepper and leave to cool a little.
  • Meanwhile, heat the remaining oil in a large frying pan. Add the fish fillets skin-side down, season and cook for 5 minutes. Turn over and cook for a further 3–5 minutes or until cooked through.
  • Stir the spring onions, chilli and herbs through the potatoes and serve with the fish.
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