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6
Easy
Published 2012
When rouget is combined with tomato and saffron the red skin transforms to golden-pink, making these beautiful fish even more vivid, and the deep scents of saffron and fennel always seem to bring a happpy mood to the table.
This and the recipe that follows are among the many recipes in Languedoc with Moorish connections. It is a dish with a long history. An early English recipe I once came across gives instructions for Red Mullet Arabienne, in which the fish is cooked with to