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Pan-fried red mullet with crispy breadcrumbs & a herby tomato salad
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Total Time:
25 minutes
Exciting red mullet and juicy tomatoes blend perfectly with crispy breadcrumbs for a delightful dish. Look for a mix of green, yellow, and cherry tomatoes for the best flavors. Best enjoyed from early summer to October.
Ingredients:
  • 8 red mullet fillets (100g each), scaled and pin-boned, from sustainable sources
  • plain flour for dusting
  • 3 big handfuls of mixed-colour tomatoes
  • extra virgin olive oil
  • red wine vinegar
  • ½ a bunch of fresh basil (15g)
  • ½ a bunch of fresh dill (15g), or fennel tops
  • 4 sprigs of fresh thyme
  • 200 g stale breadcrumbs
  • 2 dried red chillies
  • 1 lemon
Instructions:
  • Cut the tomatoes into assorted chunks and transfer to a large bowl. Add some extra virgin olive oil, a splash of vinegar, sea salt, and black pepper. Adjust seasoning if needed by adding more vinegar, salt, or olive oil. Finely chop the basil and dill and mix into the tomatoes. Coat the fish fillets with flour. Heat olive oil in a pan and fry the fish skin-side down for 3 minutes until crispy. Flip and cook for 1 more minute. Transfer fish to a plate. Add thyme, breadcrumbs, chili, and lemon zest to the pan juices, fry until crispy. Serve tomato salad on plates and top with fish fillets and crispy breadcrumbs. Sprinkle the breadcrumbs over before serving. Enjoy!

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