Red Mullet with Citrus Fruits and Olive Oil


Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Were I the only one eating the fish, I would cook it whole, on the bone. Should you be dining with like-minded people, I would recommend the same.


  • 4 red mullet, weighing 300–350 g (10½–12 oz) each
  • 1


Ask the fishmonger to scale, fillet and pin bone the fish. If doing it yourself, after scaling the fish, cut down on either side of the back close to the bone until you reach the spine in the middle before removing each fillet. The pin bones are best removed with long-nosed pliers: it is a fiddly job but essential if you don’t want to pick the bones out of every mouthful. Season the skin with a