Red Mullet with Anchovies and Orange

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

The gamey flavour of the red mullet, larded with salty anchovies, is softened by the tomato and orange sauce. The result is a dish that is bursting with definite, honest flavours. Keep vegetables simple – boiled or steamed potatoes and a green salad.


  • 4 red mullet, weighing about 225 g/8 oz each, scaled and cleaned
  • 8


With a sharp knife, make two deep diagonal slashes at an angle to the bone on either side of each mullet. Quarter four of the anchovy fillets and tuck a piece of anchovy into each slash. Chop the remaining anchovies roughly. Dip the fish into the seasoned flour to coat, brush with oil, then place under a preheated very hot grill for 5 minutes on each side. Place on a heated serving dish, and ke