This recipe uses wild-caught striped mullet. We also have recipes for lots of other ocean-friendly species.

You will need

  • 8 whole fresh striped mullets, cleaned
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled
  • 1 tbsp. black pepper, finely ground
  • 2 tbsp. herbs (such as parsley, basil, tarragon or oregano), finely chopped
  • 2 tbsp. butter
  • 1 cup onion, julienned
  • 1/2 cup eggplant, diced small
  • 1/4 cup fresh artichoke hearts, cooked until tender and quartered
  • 1/2 cup plum tomatoes, peeled, seeded and chopped
  • 1/4 lb. calamata olives, pitted and halved
  • 1 tbsp. garlic, chopped
  • 3 tbsp. green onions, green parts only, chopped
  • 1 tbsp. fresh parsley, finely chopped
  • 1 tbsp. fresh basil, finely chopped
  • 1/2 tsp. fresh thyme, finely chopped
  • 1/2 cup red wine
  • 1/2 cup demi-glace
  • 3 cups red bliss potatoes, diced medium
  • olive oil for frying
  • 4 cups parsnips, thinly sliced and fried
  • salt and pepper

Preheat the oven to 400 degrees. Season the mullet with salt and pepper. In a small food processor fitted with a metal blade, combine the olive oil, garlic cloves, black pepper and herbs. Process until smooth. Place the mullet on a parchment-lined baking sheet. Brush the mullet with the mixture. Roast for 8 to 10 minutes, or until flaky.

In large sauté pan over medium heat, melt the butter. Add the onions. Season with salt and pepper and sauté for 4 minutes. Add the eggplant, artichokes, tomatoes, olives, garlic, green onions and herbs, and cook for 2 minutes. Deglaze the pan with the red wine. Add the demi-glace and bring to a boil. Reduce heat to medium-low and simmer for 3 minutes.

In a sauté pan, fry the potatoes in a little olive oil until golden brown. Remove, drain on paper towels and season with salt and pepper. Fold potatoes into the sauce. To serve, spoon the sauce in the center of each plate. Lay two of the red mullets over the sauce. Garnish with fried parsnip chips.

Serves 4