Roast Red Mullet with chorizo, potatoes, garlic and rosemary - Gill Meller
Allergens: Fish (may contain bones),
For downloadable cooking instructions click here!
Red mullet is one of my favourite looking fish (its pretty tasty too.) There’s just something enchanting about its size and shape and it’s as bright and colourful as its name suggests. I’m teaming it up with another fiery red ingredient, chorizo – a spicy pork sausage flavoured with paprika and garlic.
Red mullet, potatoes, rosemary, chilli flakes, fennel seeds, olive oil, chorizo.
Place the Peeled and roughly chopped potatoes into large pan, cover with salted water and set over a high heat. Bring the potatoes up to a simmer and cook for 8 – 10 minutes or until just tender. Drain and allow them to steam off.
Take a large roasting dish or tray and scatter over the potatoes. Season them with a little salt and pepper and trickle over 2 Tbls of the olive oil. Roast the potatoes for 25 – 35 minutes or until they’re crisping up a little and look delicious.
Lay the fish down on top of the potatoes. Break the chorizo up into small pieces and drop these little spicy nuggets around the potatoes and fish. Tear over the rosemary and sprinkle over the fennel seeds and chilli flakes, then season the fish with salt and pepper. Turn the fish over and season the other side.
Return the dish to the oven and bake for a further 20 minutes or until the fish is just cooked through. You can check this by inserting the tip of a sharp knife into one of the slashes and teasing the flesh from the bone. If it comes away with ease, it’s cooked. Bring the whole tray to the table with some wedges of lemon and let everyone help themselves.