Mullet with a Mustard Crust

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Nothing could be easier than this recipe, Rouget à la Moutarde, but it is important that the fish is fresh from the sea to retain that perfect flavour. Serve with steamed potatoes and watercress.


  • 6 red mullet, gutted and scaled
  • 2 tbsp Dijon mustard
  • 200 g


Heat the oven to 200°C/gas 6.

Make 3 incisions across the fish on each side. Mix the Dijon and grainy mustard and spread thickly all over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on it and