Red Mullet with Pesto

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

One of the finest of fish is the red mullet, but scale and gut them carefully, leaving the liver intact – it's delicious. As with so many dishes, the exact ingredients of pesto vary from region to region and family to family. You might like to add a little lemon juice or more or less garlic, it depends on your taste.


For the pesto sauce

  • 2–3 garlic cloves
  • 50g/2oz pine nuts


First make the pesto sauce by pounding together the garlic and pine nuts in a mortar and pestle. Tear the basil and parsley leaves from their stalks and add them to the mixture, pounding them down well. Slowly drizzle in the oil and mix until well blended. All this can be done in a food processor or blender if you want to save time. The pesto should look like a thickish mint sauce.