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Recipe for :

Rouget à la Provencal

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and receive a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"A good dish to have on a hot day or evening. Serve with a good quality bread and lots of salad".


8 red mullet fillets unskinned
3 tbsp. olive oil
1 large shallot, thinly sliced
1 clove garlic, finely chopped
1 dsp, fresh chopped thyme
1 small orange, rind grated from and the juice
2 anchovy fillets, finely chopped
Salt and pepper
3 tbsp. red wine

1 orange segmented with pith removed and fresh chopped thyme

  • Heat olive oil in large frying pan. Add shallot and garlic, gently fry for 4 minutes.
  • Add thyme, orange rind, anchovy fillets, salt and pepper to taste and cook for a further 2 minutes.
  • Lay the mullet fillets on top and then add the orange juice and red wine. Cover and simmer for 5 minutes.
  • Leave the fish to cool in the liquid for 1/2 hour
  • Lift out the fish carefully and put to one side. Take a serving plate and spoon on the cooking liquid and gentle place the fish on top. Cover and chill for 4 hours.
  • Before serving, garnish with the orange segments and sprinkle over the chopped thyme.

Serves 4

The Fish Society