The fish monger recommended these red mullets. He chose and filleted two nice fresh ones. This time I decided to try cooking these quickly in the oven. They were good and it’s a carefree way to cook these fish but I prefer pan frying for the crispy skin. Here is a video of the oven method.
Virgin sauce is a Bordelaise dressing made with marinated tomatoes, basil, lemon and olive oil. I added a large clove of smashed garlic. It should be allowed to marinate over night.
Rouget a la Sauce Vierge
Pulp sections of one lemon
3 small tomatoes, pulp and seed removed, diced
3 tbsp fresh basil, cut into strips with scissors
1 large garlic clove, smashed
Salt and pepper
4 large red mullet fillets
Fleur de sel
The night before, put the lemon sections, tomatoes, garlic, salt, pepper and basil in a bowl and cover with olive oil. Refrigerate.
Fry the mullet fillets in 1 tablespoon of olive oil, about 1 minute per side or use the oven method; add a little oil to a shallow baking pan, sprinkle with fleur de sel and piment d’espelette, top with the fillets and cook in a 475 degree oven for about 3 minutes (see video). Serve with sauce vierge.
Wine suggestion: Petit Chablis