Red mullet wrapped in vine leaves with artichoke and black olive socca bread

Charred, aromatic red mullet wrapped in tender vine leaves joins a golden, crisp artichoke and black olive socca, while citrus-bright fennel salad adds freshness. A lively Mediterranean mix full of colour and contrasting flavours.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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With lean red mullet, fresh vegetables, and olive oil, this dish is high in protein and fibre while keeping saturated fats and salt low. The Nutri-Score of B recognises the healthy fats, veggies, and moderate cheese use.

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Ingredients

For the socca bread

• 200g chickpea flour
• 1 tbsp olive oil
• 6 small tinned artichokes, chopped
• 2 sprigs rosemary, leaves removed and chopped
• 3 tbsp pitted black olives, chopped
• 20g Parmesan cheese, grated
• Freshly ground black pepper

For the red mullet wrapped in vine leaves

• 2 small whole red mullet
• 10g fresh dill, left whole
• 10g fresh tarragon, left whole
• 6 vine leaves in brine
• Juice of 1 orange
• Juice of 1 lemon
• Olive oil, for drizzling
• Salt and freshly ground black pepper

For the fennel and orange salad

• 1 fennel bulb, cored and thinly sliced
• 1 orange, peeled and segmented
• 10g fresh watercress
• 1–2 tbsp olive oil

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Method

1. Prepare Socca Batter (Day Before):In a large bowl, whisk chickpea flour with 360ml cold water and olive oil until smooth (🛒 Check out Amazon’s Choice). Cover and refrigerate overnight.
2. Make Socca Bread:Preheat grill to high. Heat a heavy-based pan until hot. Ladle a thin layer of socca batter into the pan. Quickly scatter the chopped artichokes, rosemary, and black olives over the batter. Cook for 1 minute, then grill for 1–2 minutes until the top blisters. Slice into wedges, then top with Parmesan and black pepper.
3. Prepare Red Mullet:Generously season the red mullet with salt and pepper. Lay two vine leaves overlapping on a board, place a fish on top, add dill and tarragon, then wrap tightly with the remaining vine leaves.
4. Chargrill Fish:Heat a flat griddle or large frying pan over high heat. Add the wrapped fish, and grill for 6–8 minutes, turning once so both sides are evenly charred. Squeeze over orange and lemon juice, and finish with olive oil.
5. Assemble Salad:In a bowl, combine sliced fennel, orange segments, and watercress. Drizzle with olive oil and toss gently to mix.
6. Serve:Arrange the grilled red mullet alongside socca wedges and fennel salad. Serve immediately while warm.

Chef’s Tips

• Choose small red mullet for the best flavour and to ensure even cooking.
• If vine leaves are very salty, rinse and pat dry before wrapping.
• Batter resting time is essential for light, crisp socca bread.

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Suggested Wine Pairing

For a perfect match with red mullet wrapped in vine leaves and olive socca bread, opt for white wines with zesty acidity and herbal complexity or a fresh rosé. Here are three top picks under £12.50:

• Majestic: The Society’s Picpoul de Pinet – Vibrant citrus and stone fruit aromas echo the lemony fish and fennel salad. Lively acidity and subtle minerality balance the olives and artichokes.
• Tesco: Finest Gavi – Floral and crisp with delicate almond and apple notes, this dry white complements the herb-wrapped mullet and Mediterranean vegetables beautifully.
• Sainsbury’s: Taste the Difference Côtes de Provence Rosé – Deliciously fresh, with wild strawberry and rosewater hints, the perfect foil for charred fish and tangy salad.

Each of these wine pairings boosts both the red mullet and the crunchy socca bread. The keyword “wine pairing” and related terms help you choose the best bottles for Mediterranean fish dishes.

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What can you serve with this

1. Roasted Ratatouille – Sweet peppers and courgettes gently echo the Southern French flavours without overpowering the fish.
2. Lemon New Potatoes – Soft, buttery new potatoes tossed with zest and herbs add comfort and freshness.
3. Green Olive Tapenade – Spread on extra socca or serve beside the fish for even more olive flavour without heaviness.

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FAQs for Red Mullet Wrapped in Vine Leaves with Artichoke and Black Olive Socca Bread

• What can I use instead of red mullet? You could substitute sea bream or sea bass, adjusting the cooking time as needed.
• Can I make socca batter in advance? Yes, socca batter benefits from a long rest—prepare it up to a day ahead for best texture.
• Are vine leaves necessary? Wrapping the fish in vine leaves adds aroma and moisture, but in a pinch, use baking parchment or omit, though flavour will differ.
• Is this recipe gluten-free? Yes! Socca is made from chickpea flour, which is naturally gluten-free, and the rest of the recipe contains no wheat.
• Can I grill the fish outdoors? Absolutely—charcoal adds extra smokiness and works especially well for this dish.
• Where do I find vine leaves? Look in larger supermarkets, Greek or Middle Eastern food shops in the preserved foods aisle.
• Can the whole dish be assembled ahead? Socca bread and salad are best made just before eating, but you can prep the fish and batter early.
• Does it keep well for leftovers? The salad and bread are best fresh, but you can gently reheat leftover fish the next day.
• What wine pairs best with this? Look for crisp, zesty whites like Picpoul or Gavi (see recommendations above).
• Is the dish easy for beginners? Socca is simple, the fish just needs careful grilling—read the full method first for best results.

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Nutri-score Health Check

This recipe receives a Nutri-Score of B using the modern algorithm, reflecting a strong balance between protein, fibre, and wholesome fats from the fresh fish, olive oil and vegetables.

Positive Factors

• Red Mullet: High in lean protein and omega-3 fatty acids
• Chickpea Flour: Adds plant protein and fibre
• Artichoke, Fennel, Watercress, Orange: Fresh vegetables and fruit boost vitamins and fibre
• Olive Oil: Healthy monounsaturated fats

Negative Factors

• Parmesan Cheese: Contains saturated fat and salt, though used sparingly
• Olives and Vine Leaves: May be high in sodium, particularly if preserved

The Nutri-Score rating has been automatically calculated from the recipe ingredients and should be used as a general guide.