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Sardinian red mullet

by Christina Julia

Sardinian red mullet

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g/2oz sultanas
  • 150ml/5fl oz red wine
  • 2 tablespoons olive oil
  • 2 medum onions, sliced
  • 1 courgette, cut in half lengthways and into 5cm/2in sticks
  • 2 oranges
  • 4 red mullet, boned and filleted
  • 50g/2oz canned anchovy fillets, drained
  • 2 tablespoons chopped fresh oregano


  • Put the sultanas in a bowl. Pour the red wine over them, and leave to
    soak for 10 minutes.
  • Heat the oil in a large frying pan. Add the onions and sauté for
    2 minutes. Add the courgette to the pan, and sauté for a further
    3 minutes or until they are tender.
  • Using a zester, pare long, thin strips from one of the oranges. Using a
    sharp knife, remove all the peel and pith from both oranges, then
    segment them by slicing between the membrane.
  • Add the orange zest to the frying pan. Add the wine-soaked sultanas
    and any liquid, the mullet and the anchovies to the pan. Leave to simmer
    for 10–15 minutes until the fish is cooked through. Stir in the oregano
    and orange segments, set aside and leave to cool.
  • Put the mixture in a large bowl and leave to chill, covered, in the
    refrigerator for at least 2 hours. Transfer to serving plates, and serve

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