Pan-fried red mullet with rosemary and a cabbage salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Marianna Leivaditaki

Ingredients

For the cabbage salad

  • ½ small white cabbage, thinly sliced using a mandolin
  • ½ small red cabbage, thinly sliced using a mandolin
  • 3 carrots, thickly grated
  • small bunch white grapes, preferably sultana grapes, halved
  • handful fresh mint, roughly chopped
  • salt, to taste
  • sugar, to taste
  • drizzle white wine vinegar (preferably aged such as Moscatel)

For the pan fried mullet

  • 4 x medium whole red mullet, scaled, gutted and washed in cold water
  • extra virgin olive oil, preferably Greek, for frying
  • 1 bunch fresh rosemary
  • dash white wine vinegar (preferably aged such as Moscatel)
  • sea salt
  • a little flour, for dusting
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