The baked red mullets with potatoes are a very simple and quick main course to prepare, perfect to serve even on special occasions. A light fish main course, but full of flavor! Preparing this recipe is very simple. You just need to get fresh red mullets, preferably rock mullets, which are larger and more suitable for oven cooking. Those who know me know that I don’t particularly like cleaning fish and even this time, I got help from the fishmonger.
After rinsing them very well under water and patting them dry with paper towels, they are placed together with diced potatoes in a coating of breadcrumbs, parsley, and minced garlic. Once all the ingredients are arranged on a baking sheet covered with parchment paper, you just have to wait after baking to enjoy this truly tasty fish dish.
For a summer recipe, you can add some cherry tomatoes to make this main course even tastier. If you’re curious to find out how to prepare it, then read the recipe because the baked red mullets with potatoes will be ready in a click!
If you’re interested in other fish main course recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.6 oz red mullets
- 11.8 oz potatoes (medium, cleaned)
- 1.8 oz extra virgin olive oil
- 3 cloves garlic
- 1.2 oz breadcrumbs
- chopped parsley (to taste)
- salt (to taste)
Tools
- Bowl
- Baking pan
- Parchment paper
- Cutting board
- Knife
- Scissors
- Peeler
Steps
First, clean the red mullets: they need to be scaled first. Hold the tail with one hand and use the back of a knife to scrape the scales, starting from the tail and moving in small motions towards the head. Once the mullets are scaled, remove the barbels under the mouth and the fins located on the sides of the head, under the belly, and the dorsal fins. You can use a pair of scissors for this step. Finally, cut the belly with the same scissors or a knife and remove the entrails. Of course, you can have your trusted fishmonger do all these operations.
Once you’ve cleaned the fish, rinse it very well under water, pat it dry with paper towels, and transfer it to a bowl. Move on to cleaning the potatoes. Use a peeler to peel them and wash them very well under cold water. Then pat them dry with paper towels and cut them into pieces.
Then put the potato pieces in the bowl with the fish. Clean the garlic cloves and chop them very finely. Also chop the parsley and add everything to the bowl with the fish and potatoes. Add the breadcrumbs, oil, season with salt, and mix with the help of two spoons or your hands if you prefer.
Then transfer to a baking pan lined with parchment paper and bake in a preheated static oven at 392°F (200°C) for 15 minutes and until the coating is lightly golden.
Baked red mullets with potatoes are ready! Serve them immediately after taking them out of the oven.
Variations and Tips for Baked Red Mullets with Potatoes
Baked red mullets with potatoes are best consumed immediately after cooking. Alternatively, you can store them in the fridge for one or two days in a container and heat them for a few minutes in an air fryer.
FAQ Questions and Answers for Baked Red Mullets with Potatoes
What can I substitute for parsley?
You can use thyme or other herbs to your liking.
