Red Mullet With Fennel And Blood Orange Butter Recipe

May 12, 2015
Red mullet, Fish recipes, Troy Rhoades-Brown, Muse Restaurant, Dinner Party Ideas

If you’re a fan of fish you’re going to love the versatility of this red mullet recipe. Provided by chef Troy Rhoades-Brown from Muse Restaurant, Cafe and Kitchen, alternatives such as ocean trout, Spanish mackerel, John Dory or whiting work a treat if you don’t like mullet, while navel oranges can also be used in place of blood oranges. Rhoades also recommends sneaking a little bit of chopped anchovy into the butter for that extra kick!

RELATED: Poached Salmon With Dill And Creme Fraiche Recipe


1kg red mullet fillets (ask your fish monger to scale and fillet for you)

4 bulbs of baby fennel

4 blood orange

1 bunch curly parsley

5g sea salt flakes

25g baby capers

6 turns of the pepper mill

1 bunch watercress

50g toasted almond

80g salted butter


  1. Lightly score the skin of the red mullet with a sharp knife taking care not to cut through the flesh, set aside at room temperature.
  2. Place the fennel bulbs upright on your chopping board and slice fine leaving the core intact when possible. Chop the parsley fine then add the zest of two blood oranges.
  3. Remove the skin from all the blood oranges and roughly slice into pieces.
  4. Take a large non-stick fry pan and place on a medium-high heat.
  5. Salt and pepper the skin of the red mullet.
  6. Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, flip the fish and cook for a further 1 minute. Remove the fish from the pan and rest on some paper towel.
  7. Add your sliced fennel to the same hot pan and cook for 1 minute. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
  8. Place the fish on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.

Recipe courtesy of Hunter Culinary Association 

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