Red Mullet with Green Olive Tapenade & Lemon Sauce

Ricardo Soares

Ricardo Soares

19th January 2011
Ricardo Soares

Red Mullet with Green Olive Tapenade & Lemon Sauce

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 with green olive tapenade & lemon sauce recipe a try yourself?


  • Lemon sauce
  • 5 Large Shallots
  • 1 Clove garlic
  • 700ml White wine vinegar
  • 2 lemons- juice and zest
  • 600ml Chicken bouillion
  • Tapenade
  • 240g Parsley
  • 180g Parmesan
  • 4 cloves garlic (20g)
  • 2 lemons and 1 lime zest
  • 50g anchovies
  • 300ml Olive Oil


Sweat shallots and garlic until soft, then add vinegar and chicken stock and zest.
Reduce by half.
Emulsify with olive oil, salt and pepper and icing sugar to taste.
Blitz all ingredients then slowly add olive oil.
Blanch courgettes for 8 seconds then pan fry in a little butter. season, then add rocket.
Pan fry Red Mullet, when cooked smear tapenade onto skin side of fish, making sure all surfaces are covered.
Lemon sauce served just about room temp, whisk to emulsify.

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.