Red mullet with chilli, parsley and linguine recipe 

Red mullet with chilli, parsley and linguine recipe 
This simple dish combines tender fish with herbs and heat Credit: Haarala Hamilton & Valerie Berry 

This is incredibly simple 
yet very elegant. If you 
don’t want heat just leave out the chilli. Try this with sardine fillets  – different but just as tasty.

Prep time: 5 minutes | Cooking time: 15 minutes




  • 450g linguine
  • 175ml extra-virgin olive oil
  • 6 garlic cloves, sliced
  • 2 red chillies, halved, deseeded and finely chopped
  • 600g red-mullet fillets
  • Juice and finely grated zest of 1 lemon
  • 3 tbsp chopped flat-leaf parsley


  1. Cook the pasta in plenty 
of boiling, salted water until it’s al dente.
  2. When the pasta is about halfway through its cooking time, heat the olive oil 
in a sauté pan and sauté 
the garlic and chilli for 
2 minutes, then add the 
red-mullet fillets and half the lemon zest. Cook until the fish is ready, about 4 minutes, breaking the mullet into rough pieces with a wooden spoon (the pieces shouldn’t be too small). Add the lemon juice and check the seasoning.
  3. Drain the pasta and add 
it to the sauté pan along with the remaining lemon zest and parsley. Toss gently to combine everything and serve.