Red mullet with jewelled wild rice
Red mullet with jewelled wild rice
Don't be intimidated by cooking fish whole. Jamie Oliver keeps it quick and easy and full of flavour with the addition of pancetta and a spicy tapenade.
Ingredients (16)
- 4 x 250g whole red mullet, cleaned
- 1 bunch lemon thyme
- 4 slices flat pancetta
- Extra virgin olive oil, to drizzle
Jewelled wild rice
- 300g mixed wild rice
- 1 bunch mint, leaves chopped
- 1 bunch flat-leaf parsley, leaves chopped
- Zest and juice of 1 lemon
- 2 tsp extra virgin olive oil
Tapenade
- 1 small garlic clove
- Pinch of dried chilli flakes
- Pinch of fennel seeds
- 20g blanched almonds
- 150g pitted kalamata olives
- 1 sundried tomato
- 1 tbs extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the jewelled rice, cook rice according to packet instructions. Drain and refresh.
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2.Preheat oven to 220°C. Slash mullet skin three or four times (don’t cut too far into flesh). Place a few thyme sprigs in each fish cavity and season. Wrap each fish head in pancetta and drizzle with oil. Place fish in a roasting pan and roast for 12 minutes or until cooked through. Set aside to rest, loosely covered with foil, for 2 minutes.
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3.Meanwhile, for the tapenade, using a mortar and pestle, pound garlic, chilli and fennel to a paste. Transfer to a bowl. Roughly chop almonds, olives and sundried tomato and add to bowl. Whisk in the oil. Combine rice, pomegranate seeds, mint, parsley, lemon zest and a squeeze of juice in a bowl. Drizzle with oil and season.
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4.Arrange rice on a platter, place fish on top and serve with tapenade on the side.
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