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Fish, Classics and bistro fare

Pan-seared red mullet with mashed potatoes

Pan-seared red mullet with mashed potatoes is a fish dish for 4 people, ready in 35 minutes, easy to make, for about €4.60 per person. The key to success is drying the fillets' skin well before cooking, it turns crisp and stays flat if you press it down with a spatula at the start of cooking.

Pretty red mullet fillets seared skin side down, set on olive oil mashed potatoes, a dinner that smells like the Mediterranean.

Pan-seared red mullet with mashed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Red mullet has a delicate, fine flesh that needs a short, hot sear so it doesn't dry out. Set skin side up on olive oil mashed potatoes, it creates a clear contrast, the skin turns crisp while the mash stays soft and fragrant with olive oil and lemon. Black olives and chopped basil add a Mediterranean touch without weighing down the plate.

This dish works well for a spring or summer dinner, on a weeknight when you want something light but still impressive, or for guests who enjoy fish. It needs few ingredients and little equipment, just a pot and a skillet, which makes it a good choice when you want to cook without stress after a busy day.

The ingredients

4 people

Fish counter

  • Red mullet fillets 8

Fruits and vegetables

  • Potatoes 800 g
  • Lemon 1
  • Basil 6 sprigs
  • Garlic 1 cloves

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • Black olivesoften in the pantry 16
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cook the potatoes with their skin on in salted water until tender, then peel them. 25 min

    Cooking them with the skin on keeps them from soaking up water.

  2. Mash the potatoes with a fork along with 4 tablespoons of olive oil, the grated garlic, the lemon juice, salt, and pepper.

    Don't aim for a smooth texture, a mash like this should stay rustic.

  3. Add the pitted olives and the chopped basil and keep warm.

    Add the basil at the last minute so it doesn't turn black.

  4. Heat the remaining oil in a skillet, place the fillets skin side down, and let them cook. 4 min

    Pat the skin dry first, it needs to be very dry to crisp up.

  5. Flip the fillets for half a minute, then arrange them over the mash. 1 min

    Red mullet cooks very fast, don't let it dry out.

Our tips to get it right

  • Pick fillets that your fishmonger has scaled well, leftover scales keep the skin from crisping properly.
  • Keep the mashed potatoes just warm rather than piping hot, they will soak up the olive oil and lemon juice better.
  • Don't crowd the skillet, cook the fillets in two batches if needed so the skin browns evenly.

The variations

  • Swap the red mullet for sea bream or sea bass fillets, the skin side searing stays the same.
  • For a fish free version, top the mashed potatoes with slow roasted tomatoes or sauteed mushrooms instead.
  • For kids, leave the mash plain without olives or garlic, and serve the red mullet fillets with just a squeeze of lemon.

What to serve it with

  • A lemony arugula salad
  • A glass of dry white wine
  • Oven roasted cherry tomatoes

Storage

The mashed potatoes keep for 2 days in the fridge in a sealed container. The pan-seared red mullet is best eaten the same day, the flesh dries out quickly when reheated. If you do reheat it, do it gently in a skillet over low heat, not in the microwave.

Questions about this dish

Can you use a different fish instead of red mullet?

Yes, sea bream, sea bass, or mackerel fillets all work well in this recipe. Keep searing skin side down first to get the same crisp result.

Should you keep the skin on the potatoes while cooking them?

Yes, cooking the potatoes with their skin on keeps them from soaking up too much water. They peel easily once cooked while still warm.

Can you make the mashed potatoes ahead of time?

You can make it a few hours ahead and keep it covered at room temperature or in the fridge. Warm it gently in a pot before stirring in the fresh olives and basil.

How do you know when the red mullet fillets are cooked through?

The flesh turns opaque and flakes easily with a fork. Count about 4 minutes skin side down, then half a minute on the other side, no more.

How long does it take to make pan-seared red mullet with mashed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pan-seared red mullet with mashed potatoes?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan-seared red mullet with mashed potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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