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Pan Fried Red Mullet with Citrus and Basil


Today on the show, our very own Chef Simon Devereux came in to deliver some more award-worthy recipes. Today was all about fish dishes. We start here with his recipe for Pan Fried Red Mullet with Citrus and Basil.

Pan Fried Red Mullet with Citrus and Basil


3 tbsp vegetable oil

200g shallots, peeled but left whole

1 tbsp caster or granulated sugar

2 tbsp balsamic vinegar

1 small garlic clove, crushed

50g pitted black olives, halved

30g pine nuts, toasted

1 tbsp extra-virgin olive oil

8 red mullet fillets, skin on

Small handful fresh basil leaves


1. Heat 1 tbsp vegetable oil in a medium saucepan. Add the shallots and brown all over. Add the sugar, balsamic vinegar and garlic, and continue to cook for 10 minutes or until the shallots are soft. Remove from the heat and stir through the olives, pine nuts, olive oil and season with coarsely ground black pepper.

2. Heat a large, non-stick frying pan with 1 tbsp vegetable oil. Season 4 of the red mullet fillets, then add, skin-side down, to the hot oil and cook for 3-4 minutes, until the skin is crispy. Turn over, cook for 1 minute then remove from the pan and repeat with the remaining 4 fillets. Mix the basil leaves into the shallot salad, divide between serving plates and top with the fish fillets.


Don’t forget, Simon Devereux, Sunday Breakfast – he gets up so you don’t have to!

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