A light, flavorful dish that celebrates the best of Mediterranean cooking. Sweet red mullet is roasted gently with fresh thyme, while soft aubergine and burst tomatoes create a warm, rustic base. It’s simple, vibrant, and perfect for an easy yet elegant dinner.
Ingredients
- 2–3 Red Mullet fillets
- 1 red onion, sliced
- 1 aubergine, diced
- 500g cherry tomatoes
- 3 bay leaves
- A few sprigs of thyme (leaves picked for serving)
- Olive oil, for drizzling
- A knob of grass-fed butter
- Sea salt and freshly ground black pepper
Method
1. Heat your oven to 220°C / Gas Mark 7.
2. Drizzle a generous glug of olive oil into a large roasting dish. Shake or tilt the dish so the oil coats the base evenly. Season the oiled surface with a good pinch of salt and black pepper.
3. Add the cherry tomatoes, diced aubergine, sliced red onion, and bay leaves to the dish. Toss or shake to ensure all the vegetables are well coated and seasoned.
4. Season the red mullet fillets on both sides with salt and pepper. Lay them on top of the vegetables. Drizzle with a little more olive oil and dot the butter around the pan.
5. Place the dish in the oven and roast for 20 minutes, until the fish is cooked through and the vegetables are tender and caramelised.
6. Remove from the oven and scatter over the picked thyme leaves. Check seasoning and adjust if needed. Serve straight to the table in the roasting dish — rustic and full of flavour.