Meat, poultry, fish

Mullet, sligro, Immediate

Oven roast mullet with tomato and fennel seed dressing

Mullet is a slightly oily fish combines well with robust flavours. It has large scales and bones and is easy to clean. In this recipe the fish is stuffed with a nutty North African flavored filling and roast in the oven.

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Quantity: Serves 6-8


1 large mullet of about 2 kg
2 onions, chopped
2 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoon fennel seeds
50 g pine nuts
1 dried chilli pepper, crumbled
2 ripe tomatoes, diced
zest and juice of 1 lemon


Preheat the oven to 180 °C.

Preparing the fish: Clean the fish and pat dry. Heat the oil in a frying pan and gently fry the onion and garlic until translucent. Add the fennel seeds and pine nuts to the pan and fry for a few minutes.

Crumble the chilli into the pan and mix in the diced tomatoes, lemon zest and juice. Cook over a high heat for a few minutes. Rub the fish with half the fennel dressing and spoon the rest in the cavity of the fish.

Truss the fish with a piece of kitchen string. Place the fish and squeezed lemons on a greased baking tray and roast the fish for 45 minutes to 1 hour or until done.