Red Mullet with Pomegranate

prep 15 mins cook 8 mins
  • 8 large red mullet fillets, about 75 g (3 oz) each
  • 8 rosemary sprigs
  • finely grated rind and juice of 1 lime
  • 2 teaspoons clear honey
  • 2 tablespoons olive oil
  • seeds of 1 pomegranate
  • salt and pepper

Use a sharp knife to make several shallow diagonal cuts through the fish fillets.

Arrange the rosemary sprigs in a layer across the bottom of a shallow ovenproof dish and place the fillets, skin-side up, on top.

Mix together the lime rind and juice, honey, olive oil and a little salt and pepper in a small bowl, and brush over the fish. Place the ovenproof dish on the upper rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook the fillets for about 8 minutes until cooked through. (Test by piercing the thickest area of the flesh with the tip of a knife – the flesh should flake easily.) Scatter the pomegranate seeds into the dish to serve.

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