Romesco de Peix

Fried Red Mullet with Romesco Sauce

Preparation info
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By Frank Camorra and Richard Cornish

Published 2007

  • About

This is from Tarragona in Catalonia, where the romesco (ñora) pepper grows. Quite often it is made with monkfish, but we’ve adapted it to use red mullet, which have a good firm flesh and are very attractive when served whole. Red mullet aside, you can use any small whole fish, such as garfish or even large sardines.


  • four 200 g (7 oz) red mullet, cleaned and scaled
  • 125 g (


Preheat the oven to 150°C (300°F/Gas 2).

Rinse the fish under cold running water and pat dry with paper towel. Lightly coat the fish in the seasoned flour.

Heat the olive oil in a large frying pan over medium–high heat. Add the fish and cook for 2 minut