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Recipe for :

Red Mullet with Olives

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes, as well as a first class barbecue section for the summer. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


2 x 450g / 1lb Whole Red Mullet
120ml / 4fl.oz. Olive Oil
60ml / 2fl.oz. Red or White Wine
24 tbsp Freshly Chopped Thyme
Salt and Black Pepper
24 Black Olives, stoned and quartered

  • Scale, gut and wash the mullet. Dry well.
  • Make 3 diagonal cuts on both sides of each fish and place in a shall dish.
  • In a bowl, mix together the oil, wine and thyme. Pour over the fish and leave to marinate for 1 hour.
  • Sprinkle with salt and pepper then cook over medium hot coals for 7 - 8 minutes on each side, placing a drip pan beneath the fish to catch the juices whilst they're cooking and basting well from time to time with the remaining marinade.

To serve:

  • Remove the drip pan with the juices, add the olives and cook over a high heat for 1 minute, until heated through.
  • Transfer the fish to a warmed serving platter and pour the olive sauce over the top. Serve immediately.

Serves 4