Ingredients
Check off ingredients as you go
For 600 g (1.3 lb) red mullet fillets
For the marinade
- 5 small cloves garlic
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 bunch fresh parsley, chopped (or 2 Tbsp dried)
- 1 bunch fresh cilantro (coriander), chopped (or 3 heaping Tbsp dried)
- 4 Tbsp olive oil
- juice of 1 lemon
- Salt
In the bowl of a food processor, combine all the marinade ingredients, blend, then set aside in the fridge.
Rinse and drain the red mullet fillets. Lay them one on top of the other to see which ones pair up “together”.
- Place the fillets on a board skin side down and spread a spoonful of marinade over each one. Close them up by placing another fillet on top (skin side up). Set aside on a plate.
- Place in a skillet (no need to add oil, there is already some in the marinade), then cook the fillets for 5 minutes covered so the top fillet cooks in the steam.
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Tips and variations
You can make the same recipe swapping the red mullet for sardine or mackerel fillets.
For a different cooking method, you can also bake the stuffed fillets in the oven instead of pan-frying them (at 180°C (350°F) for 8 minutes).