Stuffed red mullet fillet rolls are a slightly different way to prepare this delicious fish. I decided to use a savory filling with capers and olives, but if you prefer, you can make it simpler with just breadcrumbs, parsley, and egg. Its delicate yet rich flavor is also well-suited for soup preparations or as a pasta sauce. If you can’t find red mullet, you can also use fresh anchovies. I used ready-to-use red mullet fillets, but if you need to clean the fish, the process will definitely take longer. You’ll need to cut under the gills and remove the head, cut the fins with scissors, make an incision in the belly and remove the entrails, then proceed to fillet the red mullet by inserting the flexible knife blade between the central bone and the upper fillet, cutting from the head to the tail. Do the same with the other fillet. Now remove any remaining bones.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs red mullet (lucerne or red mullet fillets, 20 fillets)
- 3 slices white bread (about 2.5 oz.)
- 3 cloves garlic (small)
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 10 vinegar-pickled capers
- 10 green olives in brine
- 2 tbsps breadcrumbs
- to taste olive oil
- 1 bunch parsley (or three pinches of dried parsley)
- to taste fine salt
Preparation
I used ready-to-use red mullet fillets, but if you need to clean the fish, the process will definitely take longer. You’ll need to cut under the gills and remove the head, cut the fins with scissors, make an incision in the belly and remove the entrails, then proceed to fillet the red mullet by inserting the flexible knife blade between the central bone and the upper fillet, cutting from the head to the tail. Do the same with the other fillet. Now remove any remaining bones.
Thoroughly clean the red mullet fillets of any remaining bones. Now prepare the filling by crumbling the white bread with your hands, then add the Parmesan cheese, parsley, garlic, finely chopped capers, and olives.
Add the egg and mix well to combine everything, adjusting with salt to taste.
Brush the skin side of the fillet with oil and then coat it in breadcrumbs.
Place the fillets skin side down, lightly salt the surface, take about a teaspoon of the filling and place it on top of the fillet. Roll it up.
Continue until all the red mullet fillets are used up.
Grease a pan with a bit of oil, about 8 inches in diameter, and place the rolls inside.
Sprinkle with a little breadcrumbs, parsley, and a bit of oil.
Bake at 350°F for about 15 minutes.
Enjoy your meal!
Suggestions/tips
I used ready-to-use red mullet fillets, but if you need to clean the fish, the process will definitely take longer. You’ll need to cut under the gills and remove the head, cut the fins with scissors, make an incision in the belly and remove the entrails, then proceed to fillet the red mullet by inserting the flexible knife blade between the central bone and the upper fillet, cutting from the head to the tail. Do the same with the other fillet. Now remove any remaining bones.
Do not overcook the red mullet, or it will become slightly dry.
Instead of red mullet, you can also use fresh anchovy fillets.
If you enjoyed the Stuffed Red Mullet Fillet Rolls, try other fish-based main course recipes:
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