Red mullet and aubergine salad with basil dressing

Red mullet and aubergine salad with basil dressing

By
From
Everyday Seafood
Serves
4 as a starter or light lunch

This lovely, summery dish is really quick to knock up. Red mullet is such a treat and the aubergine and basil go perfectly – to give the dish a Mediterranean feel. You can also turn this into a really great pasta meal. Just boil some linguine and pan-fry the fish, then add the salad and dressing and toss the whole lot together. I’ve done that at home too and everyone liked it.

Ingredients

Quantity Ingredient
4 red mullet, scaled, gutted and butterfly filleted, 300-400 g each
olive oil, for cooking
sea salt
freshly ground black pepper

For the aubergine salad

Quantity Ingredient
75ml olive oil
2 red onions, peeled and sliced
2 aubergines, peeled and diced
75ml balsamic vinegar
2 handfuls rocket leaves
2 tablespoons pine nuts
100g green olives, pitted and sliced
a little extra virgin olive oil, to dress

For the basil dressing

Quantity Ingredient
1 shallot, peeled and finely sliced
1 garlic clove, peeled, halved (germ removed) and finely chopped
4 anchovy fillets in oil, drained and finely chopped
50g green olives, pitted and chopped
a bunch basil, picked
150ml olive oil
75ml white wine vinegar

Method

  1. First make the dressing. Put the shallot, garlic, anchovies and olives in a food processor and blitz for 1 minute. Add the basil and blitz for another minute, then scrape down the sides of the bowl. Now, with the motor running, pour in the olive oil in a thin, steady stream through the funnel. Finally, add the wine vinegar and season to taste with salt and pepper. Set aside.
  2. For the salad, heat a large pan (that has a tight-fitting lid) over a medium heat and add the olive oil. When it is hot, add the red onions and cook for 5 minutes until they start to soften. Next, add the aubergines and give the mixture a good stir. Cover and cook for 5 minutes, stirring a couple of times.
  3. Add the balsamic vinegar and cook, uncovered, for another 3 minutes, or until the aubergine is cooked. Spoon the mixture onto a tray and allow to cool.
  4. Preheat the grill to cook the fish. Lay the butterflied red mullet fillets skin side up on an oiled grill tray and season all over with salt and pepper. Place the fillets under the grill and cook for 4 minutes.
  5. While the fish is cooking, tip the aubergine mixture into a bowl and add the rocket, pine nuts and olives. Toss to mix and season the salad with salt and pepper. Dress with a drizzle of good olive oil.
  6. Share the salad between 4 plates. When cooked, lay a butterflied red mullet on top of each portion and drizzle the basil dressing around the plates. Serve straight away.
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