Grey Mullet with Lemon & Rosemary, Wild Fennel Potatoes and Buttered Sea Vegetables – Recipes
Bread crumbed Grey Mullet with Lemon and Rosemary; Wild Fennel Potatoes and buttery Sea Vegetables
4 portions of Grey Mullet Fillet
100g about three thick slices of stale bread
1 Lemon, plus wedges to serve
16 – 20 Small New Potatoes
Assorted Sea Vegetables (Marsh Samphire, Sea Purslane and Sea Spinach leaves)
Heat the oven to 225 degrees.
This is a really easy dish to make! I used a metal frying pan (Ovenproof dish that you can put on the hob will do) a Saucepan to boil the potatoes in and a separate frying pan for the sea greens!
Firstly the fish, in the metal frying pan place some Olive Oil, place the Grey Mullet in skin side down and get a heat under them. We are going to cook the fish for just three minutes, what we are trying to do is start the skin crisping but not cook the fish to much press the Mullet fillets down to stop them curling and keep flat.
Whilst the Grey Mullet is cooking. In a food processor place the slices of stale bread (broken up), add the Rosemary and the Zest of your Lemon with some seasoning. Blend until a chunky even crumb is reached. Then add a little Olive Oil and blitz again to mix.
Now the fish has been cooking for three minutes, turn off the heat and using a spoon generously spoon you crumb mix on top of the fillets taking time to press the crumb down and cover each filet with a nice pile of the herby lemon crumbs. When complete place in the oven for 12 minutes until the fish is cooked and the crumb golden and toasted.
Meanwhile take your saucepan, add some water (boiled from the kettle), salt the water and add your new potatoes (make sure they are all even in size) – the potatoes will take 12 minutes.
Now prepare your sea vegetables. I used Sea Purslane (take all of the leaves off the stems), Marsh Samphire (remove the tough bottom sections of the Samphire) and Sea Spinach (select only the best leaves and cut the large ones in two, down the stem). 3 minutes before everything is going to be ready place the veggies in a frying pan with the butter, a little more Olive Oil, seasoning and a splash of water. Cook the sea vegetables on a high heat for 3 minutes moving them in the pan the whole time. At the end of cooking squeeze the juice of half a lemon over the veggies and mix well.
The final job before plating is to simply chop your Wild Fennel fronds and add them to your now cooked and drained potatoes, add the Wild Fennel fronds, a good glug of Olive Oil, seasoning and stir in.
Now to plate up.
On two warm plates serve the fish piling any crumb that has fallen off the fish back on to the top of each fillet. Add the potatoes as a neat pile and then the veg making sure that you spoon the juices from the sea vegetables all over the vegetables and potatoes – make sure you don’t forget your lemon wedges - serve immediately.
Grey Mullet is lovely. The plump and generous fillets are meaty, firm and flavorsome. The Lemon and Rosemary bread crumbs add crunch to the soft fish and the vegetables, well if you love Sea Vegetables such as Samphire you are going to love this dish!!
Another underrated fish in another great recipe.. With this one though, let’s not tell anyone how good Grey Mullet tastes, the last thing we want is everyone to start buying it and send the prices up like the beloved Monkfish!
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