Red Mullet in Filo with Pesto

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Red mullet is not difficult to fillet, but you have to ensure that all the bones have been removed. Ask your fishmonger to fillet the fish, but still check carefully for any bones that may have been left behind and pull them out with tweezers.

This is a very pretty dish when the crisp brown filo crust is cut open to reveal the moist fillet of red mullet on a bed of potato and pesto. The potatoes are not new potatoes, but small mature potatoes like Belle de Fontenay. The packets can