Name: Red mullet with courgettes
Yield: Serves 2
Ingredients: 2 big sprigs of fresh rosemary, leaves picked off and very finely chopped; 1 teaspoon flaked sea salt, plus extra for seasoning the courgettes; 2 small cloves of new season’s garlic or good dry garlic, hard and with no green shoots, sliced paper-thin; a good squeeze of fresh lemon juice; 200 g tinned borlotti beans, rinsed and drained; a handful of fresh basil leaves; 1 tablespoon olive oil, plus extra for the dressing and oiling the fish; 2 medium red mullet, each approx. 350-400 g, scaled, de-gilled and gutted; 3 medium courgettes, sliced very thinly lengthways, stalks and all

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Red mullet is a particular favourite fish of mine. It’s two for one - a wonderfully full-bodied yet slightly flaky meat with the very noticeable taste of shrimps and small crabs, its favourite food. A mullet’s love of feeding on such things also gives it its beautiful flamingo-pink colour. If very, very fresh, red mullet livers are delicious sautéed and should be eaten with oil, garlic, parsley, lemon and bread.

Courgettes are a wonderful companion for mullet, both colour-wise and i