Pan-fried red mullet with orzo and mussels
- Serves:
- 2
- Prep Time:
- 7 mins
- Cook Time:
- 20 mins
- Share
Ingredients
2 red mullet fillets
200g cherry tomatoes
2 cloves garlic, sliced
1 glass white wine
200g mussels
Parsley, chopped
Olive oil
150g orzo
200g cherry tomatoes
2 cloves garlic, sliced
1 glass white wine
200g mussels
Parsley, chopped
Olive oil
150g orzo
Method
Soak the mussels in cold water for a few minutes, picking through them to remove any beards.
Heat a little olive oil in a pan and add half of the garlic, keeping a close eye on it as it can burn quickly. Cook it until lightly golden, then add the mussels and the white wine. Stir, cover with a lid and turn the heat up high. After about 2 minutes, the mussels should have opened wide. Strain, reserving the cooking liquor.
Bring a pan of salted water to the boil and cook the orzo for 6 minutes. Drain and toss with a little olive oil.
Meanwhile, gently sweat the remaining garlic in olive oil. Add the cherry tomatoes and cook until they begin to burst and release their juices.
Stir the cooked orzo into the tomatoes, then add the mussels along with their cooking liquor. Keep everything on a low heat.
Heat a separate frying pan with a little oil. Pat the skin of the mullet dry and salt them, then place the fillets skin-side down, pressing gently for the first few seconds to ensure even contact with the pan.
Cook over a medium-high heat for 1½ minutes, until the skin is a little golden. Place the fillets skin-side up on top of the orzo. Let the residual heat gently finish cooking the fish for 2–3 minutes, once cooked it will turn opaque and the flakes will be separating from each other.
Finish with plenty of chopped parsley and serve.
Featured products
Red Mullet Fillets
Serves 1 - Min 140g
Filleted ready for cooking
£17.95
Sent fresh
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Alfie Turner