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Red mullet with jewelled wild rice
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Total Time:
55 minutes
Celebrate whole fish with this dish featuring red mullet's rich, sweet flavor. Try other seasonal fish too!
Ingredients:
  • 4 x 250 g whole red mullet scaled and gutted, from sustainable sources
  • ½ a bunch of fresh lemon thyme (15g)
  • 4 slices of higher-welfare thin-cut smoked pancetta
  • olive oil
  • 300 g mixed wild rice
  • 1 pomegranate
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 1 lemon
  • extra virgin olive oil
  • ½ x 295 g jar of black olives (stone in)
  • 1 small clove of garlic
  • 1 pinch of dried chilli flakes
  • 1 pinch of fennel seeds
  • 20 g blanched almonds
  • 1 sundried tomato
Instructions:
  • Prepare the jewelled wild rice by following the packet instructions for cooking, then rinse under cold water. Set aside while you focus on the fish. Preheat the oven to 220°C/425°F/gas 7. Slash the mullet skin three to four times, insert lemon thyme sprigs, season, wrap pancetta around the fish heads, and drizzle with olive oil. Place the fish on a roasting tin and roast for 12 minutes. While the fish cooks, make the tapenade by soaking olives, removing stones, bashing garlic with spices, chopping almonds, olives, and sun-dried tomatoes, and mixing everything with olive oil. In a large bowl, combine the cooked rice with pomegranate seeds, mint, parsley, lemon zest, juice, and olive oil. Season with salt and pepper and mix well. Let the fish rest for 2 minutes after cooking. Serve by arranging the rice on a platter, placing the fish on top, and serving with the tapenade on the side.

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