Red mullet is an oily, very tasty fish, although I often avoid preparing it because of the rather annoying bones. For this reason, when I found the fillets already cleaned at Esselunga, I immediately took the chance to make these red mullet saltimbocca with cooked ham and pine nuts and a basil leaf, a simple, quick and economical but really flavorful dish.
They take only a few minutes to prepare and do not require complicated steps: just stuff the already-cleaned fillets, fold them like a wallet and close with a toothpick and a basil leaf, then cook them quickly in a pan.
The cooked ham makes everything more tender and flavors the fish, the pine nuts add a slightly crunchy note and the basil perfumes without covering the delicate flavor of the fish.
They are perfect when you want to bring a fish main course to the table that’s different from the usual, without wasting time or going crazy in the kitchen. Ideal for both a quick lunch and a light but flavorful dinner with healthy oily fish!
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I also have a free WhatsApp channel with one sweet and one savory recipe per day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs red mullet fillets (fillets (can be previously frozen and thawed))
- 2 tbsp pine nuts
- 5.3 oz cooked ham
- 4 tbsp extra-virgin olive oil
- to taste salt
- to taste pepper
- to taste basil
Tools
- Pans
- Toothpicks
Steps
Wash and pat dry the red mullet fillets with kitchen paper.
Salt and pepper both sides.
Place a piece of cooked ham on each fillet on the side without skin.
Secure everything with a toothpick, also piercing a basil leaf.Toast the pine nuts in a dry pan for a couple of minutes, shaking the pan so they don’t burn.
Set them aside and pour the extra-virgin olive oil into the pan and cook the red mullet fillets for a couple of minutes on the skin side.Turn them using 2 spoons and cook 1 minute on the ham side.
Serve immediately with your preferred side, for example a vegetable ratatouille slowly cooked in a casserole with eggplant, zucchini and tomato.
For cooking I used a non-stick Moneta frying pan, 11-inch, which cooks evenly without sticking: if you’re interested you can find HERE the model I always use in my kitchen.
It’s an economical, very quick and tasty oily fish main course!
Enjoy your meal! Annalisa
I also recommend trying the RED MULLET LIVORNESE-STYLE which are very popular on the blog!
