Red Mullet with Garlic and Rosemary

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

Ask the fishmonger to leave the pearly-pink, crimson-beaded skin on the fish, but to remove the scales.


  • 4 cloves garlic
  • needles from about 4 12 cm sprigs rosemary


Finely chop the garlic, rosemary needles and orange zest: I pile everything onto the chopping board and use my mezzaluna. Put half of this mixture into a large frying pan with 3 tablespoons of the oil, heat, bring up to sizzling point, then add half the fish fillets, skin side down. Give them a coup