Stuffed Red Mullet Fillet Rolls are a slightly different way to prepare this delicious fish. I decided to use a flavorful filling with capers and olives, but you can make it simpler with just breadcrumbs, parsley, and egg. Its delicate yet full-bodied taste also lends itself well to the preparation of soups or pasta dishes. 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 is certainly longer. You will need to cut below the gills and remove the head, cut the fins with scissors, slit open the belly and remove the entrails, then proceed to fillet the mullet by inserting the flexible blade of a knife between the central spine and the upper fillet, starting from the head and cutting down to the tail. Do the same with the other fillet. Remove any remaining bones.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 45 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs red mullet (lucerne or gunard fillets, 20 fillets)
- 3 slices white bread (about 2.5 oz)
- 3 cloves garlic (small)
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 10 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 is certainly longer. You will need to cut below the gills and remove the head, cut the fins with scissors, slit open the belly and remove the entrails, then proceed to fillet the mullet by inserting the flexible blade of a knife between the central spine and the upper fillet, starting from the head and cutting down to the tail. Do the same with the other fillet. Remove any remaining bones.
Clean the red mullet fillets thoroughly from any remaining bones. Now prepare the filling by crumbling the white bread with your hands, then add the Parmigiano, parsley, garlic, finely chopped capers, and olives.
Add the egg and mix well to combine everything, adjust the salt.
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 filling and place it on top of the fillet. Roll it up on itself.
Continue this way until you run out of red mullet fillets.
Grease a 8-inch diameter pan with a little oil, place the rolls inside.
Sprinkle with a little breadcrumbs, parsley, and a bit of oil.
Bake at 356°F for about 15 minutes.
And bon appétit!
Tips/Advice
I used ready-to-use red mullet fillets, but if you need to clean the fish, the process is certainly longer. You will need to cut below the gills and remove the head, cut the fins with scissors, slit open the belly and remove the entrails, then proceed to fillet the mullet by inserting the flexible blade of a knife between the central spine and the upper fillet, starting from the head and cutting down to the tail. Do the same with the other fillet. 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 liked the Stuffed Red Mullet Fillet Rolls, try the other fish main course recipes:
