Red mullet with vegetables

Written by FDM

Hicham El Heddani, executive chef at the Hotel Barceló Anfa Casablanca offers us his delicious recipe for roasted red mullet.

Ingredients (for 4 persons)

– 4 mullet of 250 g

– 8 green asparagus

– 50 g of beans

– 1 eggplant

– 1 tomato

– 2 mini zucchini

– 20 g of olives

– 1 mozzarella

– 20 g of butter

– Olive oil

– Basil coulis

– 1/2 bunch of basil

– 1 candied lemon


Fish: shuck and empty the mullet, remove the head and follow the central edge to the tail and cut. Disarray.

Vegetables: cut the zucchini into rings and the aubergine in brunoise then fry them. Cut the asparagus into quarters, make olive shavings. Blanch and cut the tomato into brunoise as well as the mozzarella. Cook the broad beans in the English style.

Basil coulis: leaf the basil and cook in salted water for 7 minutes, drain and mix with a little cooking water. Keep cool.


Roast the mullets for 3 minutes on each side then finish them in the oven with butter for 3 minutes at 165 ° C. In a frying pan, put a drizzle of olive oil and add the eggplant, broad beans, asparagus, and zucchini. Place the red mullet on the left and the vegetables on the right. Make basil coulis stitches. Put the candied lemon slices on the vegetables.