Red mullet in pancetta
Prep time
Cook time
Total time
Pancetta adds a smoky flavour to the mullet and keeps them succulent. The orange and caper salad is a fresh accompaniment.
Recipe type: Fish
Cuisine: Mediterranean
  • Red mullet
  • Pancetta – one strip, thinly sliced, to wrap each fish
  • Juice & zest of one orange
  • Drizzle of olive oil
  • Fresh-ground black pepper & sea salt
  • BLOOD ORANGE & CAPER SALAD: 1 blood orange per person (or regular orange
  • 1 red onion, finely sliced
  • 1 tbsp capers, rinsed and drained, whether preserved in vinegar, brine or salt
  • oil & lemon dressing – 5 parts oil to 2 parts lemon, plus seasoning
  1. Take your descaled and cleaned mullet, rinse them off and pat them dry.
  2. Marinade with a drizzle of olive oil, orange juice and some orange zest, season and then chill for 2-3 hours in the fridge.
  3. When ready to cook, drain off the marinade and then wrap each fish with a strip of thin pancetta, or Parma ham if you like.
  4. You can place them under a grill to sear and cook or in a ridged griddle pan or on the BBQ. Whichever heat source, ideally preheat on high to sear the fish flesh and then reduce to medium to cook through. Total cooking time is around 4-5 minutes each side depending on how meaty/large the fish are.
  5. Serve straightaway with the orange and caper salad (below) and some grilled or roast cherry tomatoes and a green salad of choice, along with some crusty bread. This makes a great light summer main or supper dish.Peel and then slice the oranges into discs.
  6. Arrange on individual side plates.
  7. Sprinkle over capers and onion slices. Adjust amounts according to your taste.
  8. Just before serving, drizzle over the dressing and add a sprig of mint to each salad.
Recipe by The Red Bistro at