A bright, fragrant pasta dish where tender flakes of red mullet meet silky ribbons of saffron-infused pappardelle. The gentle sweetness of the fish pairs beautifully with the warm, aromatic saffron, creating a simple yet elegant Mediterranean-inspired plate.
Ingredients
- 2 whole red mullets, cleaned
- A pinch of saffron
- ½ bulb fennel, finely sliced
- 100g cherry tomatoes, halved
- 1 red chilli, finely chopped
- 1 glass white wine
- 2 sprigs rosemary
- ½ lemon, sliced
- 200g fresh pappardelle
- 1 tbsp toasted pine nuts
- 1 tbsp chopped fresh dill
- Olive oil
- Salt and black pepper
Method
1. Heat the oven to 200°C. Soak the saffron in 100ml hot water and set aside. Let the fish sit at room temperature for 30 minutes before cooking.
2. In a roasting tray, mix the fennel, tomatoes, and chilli with olive oil, salt, pepper, and the white wine. Roast for 12 minutes.
3. Stuff each red mullet with rosemary and lemon slices. Place the fish on top of the vegetables, drizzle with olive oil, cover with foil, and roast for 12 minutes. Remove the foil and roast for 3 more minutes.
4. Boil the pappardelle in salted water until al dente. Drain, keeping a little pasta water.
5. Take the fish out of the tray and keep warm. Put the tray on the hob, add the saffron water and a splash of pasta water. Add the pasta and pine nuts, toss to coat in the sauce.
Buy your red mullet here to try this dish at home.