The Red Mullet with Broccoli Cream and Olive Crumb is an elegant and flavorful main course. The red mullets are pan-cooked with garlic, oil, and parsley; then served on a base of delicate broccoli and ricotta cream, and garnished with: a crumb of olives, capers, pine nuts, and anchovies. Ideal for special lunches or dinners, as well as for festive days, with these red mullets you will amaze everyone!
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Recipes with Broccoli
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 14 oz Red Mullets
- 1 clove Garlic
- to taste Extra Virgin Olive Oil
- 1 bunch Parsley
- 5 oz Broccoli
- 2 oz Ricotta
- to taste Extra Virgin Olive Oil
- to taste Salt
- 3 tbsps Breadcrumbs
- 1 tbsp Black Olives
- 1 tbsp Capers
- 1 tbsp Pine Nuts
- 4 Anchovies
- to taste Extra Virgin Olive Oil
Preparation
To prepare the red mullet with broccoli cream, wash and clean the broccoli, then cook them in plenty of boiling water and once ready, drain them. Place them in a bowl, add the ricotta, drizzle with extra virgin olive oil and blend until you get a cream. Season with salt.
Clean the red mullets: scale them and remove the lateral and upper fins. Cut the belly of the fish, up to the head, and rinse them under running water to remove the internal viscera.
In a pan, brown the garlic with a drizzle of extra virgin olive oil and chopped parsley. Add the red mullets and cook them for about ten minutes, turning them only once, being careful not to break them.
In a mixer, blend the olives with the capers and pine nuts. Then pour everything into a saucepan, add a drizzle of extra virgin olive oil, the anchovies, and the breadcrumbs. Toast on the stove for a few minutes.
Plate by placing a few tablespoons of broccoli cream on a serving plate, then the red mullets, and garnish with the olive crumb. Serve and enjoy your meal!
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