Red mullet with sliced potatoes & black olives

Red mullet with sliced potatoes and black olives by Jose Pizarro
Source: Seasonal Spanish Food, Published by Kyle Books, RRP £15.99, Photography by Emma Lee.
The first time I had red mullet was in El Puerto de Santa María, a town close to Cádiz where the inhabitants seem to drink Fino sherry and eat gorgeous fish all day, every day of the year.

Red mullet has such a beautiful sweet flavour that it doesn’t need anything complicated doing to it, just a simple pan-fry. I think this combination of potatoes and olives showcases the fish to perfection.

Red mullet with sliced potatoes & black olives
Serves: people Print recipe
Preparation time: 25 min
Cooking time: 20 min
Passive time:
Difficulty: Easy



  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves.
  3. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.
  4. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.
  5. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turnover and fry for another minute. You want a crispy skin.
  6. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediately.