Red Mullet on Sweet & Sour Tomatoes with Parsley Butter

Steelite International

Steelite International

Standard Supplier 15th July 2011
Steelite International

Steelite International

Standard Supplier

Red Mullet on Sweet & Sour Tomatoes with Parsley Butter

This delicately flavoured fish lends itself to a range of delicious red mullet recipes. Whether grilled, pan-fried or steamed, red mullet is the ideal addition to any dish. Why not give the following red mullet on sweet & sour tomatoes with parsley butter recipe a try yourself? Whilst on our Made for Life tour throughout the UK last year Steelite International worked alongside Chef Brian Turner to create and present this stunning dish.


  • 8 fillets of red mullet
  • 4tbsp olive oil
  • 20 cherry tomatoes
  • 1tbsp white wine vinegar
  • 1tbsp runny honey
  • 1tsp soy sauce
  • 2tbsp chopped parsley
  • 16 spring onions
  • 12 pea shoots
  • ½ chopped shallot
  • 1tbsp white wine
  • 1tbsp white wine vinegar
  • 5fl oz double cream
  • 6oz butter
  • Salt and pepper


1. Trim, pin bone and scale the mullet fillets
2. Wash and pat dry
3. Heat 1tbsp olive oil in a non stick pan and gently colour the skin side of the fish
4. Turn over, season and cook through
5. Meanwhile cut tomatoes in half lengthwise
6. Heat 1tbsp oil and lightly fry the tomatoes
7. Add white wine vinegar, honey, soy, salt and pepper and reduce
8. Do not cook the tomatoes too much
9. Take out, reduce any remaining liquor and pour back over tomatoes, add 1tbsp chopped parsley
10. Meanwhile trim the spring onions to equal lengths approx 3” then blanche in boiling salted water, take out, drain and cool
11. Heat 1tbsp oil and 1oz butter and colour one side only of the spring onions, when hot take out and drain
12. Meanwhile put shallot, white wine vinegar and white wine in a pot and reduce, add cream
13. Boil until thickening then beat in 5oz cold butter and season
14. Put tomatoes in the middle of the plate
15. Lay the mullet fillets on top criss cross
16. Dress with 4 pieces of spring onion

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.