Fillet of Red Mullet with a Coriander and Olive Oil Dressing

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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  • 2 × 400 g (14 oz) red mullet, filleted, with all small centre bones removed
  • 50 g (


To make the dressing, take the extra virgin olive oil and add the coriander seeds, garlic, shallot, tarragon including leaves and stalks, and salt and pepper. This dressing should be made one week in advance so that all the flavours infuse into the olive oil. This will come through as a nice tarragon and coriander dressing with the garlic and shallots just adding