Red mullet is so named because of its striking skin, which is brightly coloured and shimmering. Its actual flesh is firm and pinky-white, with a delicate flavour stands up against stronger ingredients. Red mullets are more commonly caught in the waters surrounding Italy, Spain and France, and work well with appropriately Mediterranean flavours such as tomato and fennel. Browse our wonderful collection of red mullet recipes to get some inspiration on how to cook this fish, along with some handy tips on preparing it too.
Bryan Webb's Red mullet with chilli and garlic oil is served with smooth aubergine dip to complement the flavours. For a lighter take on a classic seafood pasta try Robert Thompson’s Courgetti recipe, where courgette ribbons take the place of tagliatelle as a bed for red mullet and scallops.
Nathan Outlaw's Red mullet and squid teaches you how to oven dry tomatoes as well as suggesting another excellent seafood pairing. Full of Mediterranean flavours, this is a wonderful seafood recipe that is surprisingly easy to make.