Baked Mullet Recipe


SpotX Wild Foods Recipe from Shannon Miles
Prep:15 minutes Cook:30 minutes Difficulty:1


  • 1 fresh grey mullet, cleaned and scaled.
  • 25 grams butter.
  • Two onions, thinly sliced.
  • 225 grams tomatoes, peeled, seeded and sliced.
  • 100ml dry white wine.
  • Salt and pepper.
  • 1 teaspoon dried tarragon.


  • Use the butter to grease a shallow ovenproof baking dish.
  • Also butter a sheet of greaseproof paper.
  • Set the oven at 190°C.
  • Spread onion rings over the base of the dish.
  • Top with the sliced tomatoes.
  • Lay the fish on top of the vegetables and pour the wine over.
  • Sprinkle with salt, pepper and tarragon.
  • Arrange the lemon slices on top of the fish.
  • Cover loosely with the buttered greaseproof paper.
  • Bake for 30 minutes.





Grey Mullet
Grey Mullet While many people think that grey mullet is best used as bait, for snapper in particular, it tantalises human taste buds as smoked fish.
Mullet is popular smoked; the oily flesh that makes it ideal as a cut-bait also ensures it is a favourite among those who like their fish cured rather than cooked.



Split, gutted and gilled, mullet has a strong taste that is complimented by the smoking process. While smoked mullet roe is considered a delicacy, anglers value the gut, head and frames as bait or the basis of a good berley. Mullet is most common in the northern parts of New Zealand, where it is netted or beach-seined around our harbours and surf lines.
While most people consider it’s at its best as smoked fish, it can be prepared conventionally. The flesh is pinkish-grey and medium firm, with a high fat content.











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