Ingredients

Check off ingredients as you go

For 600g (1.3 lbs) red mullet fillets

For the marinade

• 5 small garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 bunch fresh parsley, chopped (or 2 tbsp if dried)
• 1 bunch fresh cilantro, chopped (or 3 heaping tbsp if dried)
• 4 tbsp olive oil
• juice of 1 lemon
• Salt

If you change the number of serving, consider adjusting cooking times!

1. In a food processor, combine all marinade ingredients, blend, then refrigerate.

2. Rinse and drain the red mullet fillets. Lay them out to see which ones can go “together.”

3. Place the fillets on a cutting board skin-side down and spread a spoonful of marinade on each fillet. Close by placing another fillet on top (skin-side up). Set aside on a plate.

4. Place in a skillet (no need to add oil as there’s already some in the marinade), then cook the mullet for 5 minutes covered so the top fillet cooks with the steam.

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Tips and Variations

• You can make the same recipe replacing red mullet with sardine or mackerel fillets.

• To vary the cooking method, you can also bake the stuffed mullet instead of pan-frying (at 180°C/350°F for 8 minutes).