Red Mullet with Anchovies Tapenade and Carrot Tagliatelle

Red Mullet with Anchovies Tapenade and Carrot Tagliatelle

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READY IN 30 minutes
PREP TIME 20 minutes
COOK TIME 10 minutes
SERVINGS serves 2

Red mullet is a lovely flakey fish, a Mediterranean favorite that combines well with sweet carrot and contrasting salty anchovies and olives.


  • 4 red mullet fillets skin-on (250 gr) per 2 fillets
  • 1 lime (cut in slices)
  • 2 sprigs coriander leaves
  • 6 black olives
  • 4 anchovies fillets
  • Juice of ½ lime
  • 60 ml olive oil
  • 300 gr carrot
  • Sea salt/ crushed black pepper


  • 1Slice the carrots lengthwise on a mandolin in thin slices, place them flat on a chopping board and cut lengthwise ½ cm broad tagliatelle strips.
  • 2Cook the carrot tagliatelle in water with a bit of salt for 3 to 4 minutes, drain and rinse cold
  • 3Chop the anchovies and the olives fine
  • 4Arrange the mullet fillets on tray, divide the lime slices on the meat side over one half of the fillets, top with a sprig of coriander and top with another fillet half, meat side down , press a bit so they stick together.
  • 5Heat the olive oil in a skillet to high heat, sprinkle a little salt on the skin of the fillets and carefully add them to the pan.
  • 6Fry for 2 minutes and turn them around with a spatula, fry for another 2 minutes.
  • 7Remove from the pan and keep aside.
  • 8Add the anchovies/olives mix (tapenade) to the pan, fry for 30 seconds and add the lime juice. Remove from the pan and keep aside
  • 9Now add the carrot tagliatelle to the pan and fry for a minute, season with salt.
  • 10Arrange some tagliatelle on plates, top with a mullet sandwich and top with the tapenade
    Serve hot