Red Mullet with Citrus Oil and Garlic Pitta Breads

(from koshka’s recipe box)

Categories: fish, main course, red mullet


  • 2xRed mullet, cleaned
  • 1tsp Cumin seeds
  • 1tsp Coriander seeds
  • 1tsp Turmeric
  • 2xGarlic cloves, finely chopped
  • 2tbl Fresh parsley, chopped
  • 1tbl Fresh coriander, chopped
  • 8tbl Olive oil
  • 1xLemon
  • 1xLime
  • 2xMini pitta breads
  • Salt & pepper


  1. 1 Fillet the fish and score the skin with a sharp knife. Blend the cumin and coriander seeds in a coffee grinder or pestle and mortar. Mix in a bowl with the turmeric, a garlic cloves, 1 tbsp of parsley and the coriander.

  2. Season well with salt and pepper.

  3. 2 Stir through 1 tbsp of the olive oil to bind. Spread the marinade over the incisions in the fish and leave to marinate for 5 minutes or as long as possible.

  4. 3 To make the citrus oil, combine the juice and zest of the lemon and lime with 4 tbsp of the olive oil.

  5. 4 For the pitta breads, preheat the grill. Mix 1 tbsp of olive oil with the remaining garlic clove and tbsp of parsley. Spread the herb and garlic oil on each pitta bread and grill one side for 1-2 minutes until warm.

  6. 5 Heat the remaining 2 tbsp of olive oil in a frying pan and cook the fish for 2-3 minutes on each side until golden and cooked through.

  7. 6 Drizzle the fish with the citrus oil and serve with the red rice salad

  8. (above) and the pitta breads.

Email to a friend | Print this recipe | Back