Created by John Gionleka, chef-owner of London's celebrated Balkan restaurant Peckham Bazaar, this Red Mullet with Saffron and Marsala Fennel recipe pairs delicate pan-fried fish with softly caramelised fennel cooked in sweet Marsala wine and fragrant saffron stock. Served with a crisp Baby Gem, radish and monk's beard salad dressed with Little Olive Oil Kalinjot Pure extra virgin olive oil and lemon, it's an elegant Mediterranean-inspired fish recipe that works beautifully for a late-summer lunch or dinner.
Why We Love John Gionleka's Red Mullet
with Saffron and Marsala Fennel
Red mullet has a rich flavour that stands up beautifully to the sweetness of Marsala and the aromatic character of saffron, while gently cooked fennel provides a soft, fragrant base for the fish. The fresh Baby Gem and radish salad brings contrast and crunch, with Little Olive Oil Kalinjot Pure extra virgin olive oil and lemon keeping everything bright and balanced. It's an impressive red mullet recipe that still feels light enough for relaxed summer entertaining.
How to Make Red Mullet with Saffron and Marsala Fennel
Start with the saffron and Marsala fennel. Melt the butter in a pan over a medium heat, then add the thinly sliced fennel, garlic and fresh thyme. Season with salt and black pepper and cook gently until the fennel begins to caramelise and develop a little colour.
Pour in the sweet Marsala wine and allow it to reduce slightly. Add the saffron stock, lower the heat and cook gently for 8–10 minutes, until the fennel is soft and tender but still holds its shape.
For the side salad, combine the Baby Gem leaves, thinly sliced radishes and monk's beard. Dress lightly with Little Olive Oil Kalinjot Pure extra virgin olive oil and lemon juice, then season with salt and black pepper.
Prepare and portion the fresh red mullet and season lightly with salt and black pepper.
Heat 30–40ml Little Olive Oil Kalinjot Pure extra virgin olive oil in a frying pan. Add the seasoned red mullet and pan-fry on one side until golden and just cooked through, taking care not to overcook the fish so it remains moist.
To serve, arrange the saffron and Marsala fennel on each plate with the pan-fried red mullet. Add the dressed Baby Gem, radish and monk's beard salad alongside, then finish the salad with toasted breadcrumbs and finely grated Parmesan.
Red Mullet with Saffron and Marsala Fennel Recipe Info
Details
Dish: Main course
Diet: Pescatarian
Serves: Approximately 4
Prep: Approximately 25 minutes
Cook: Approximately 15 minutes
Total: Approximately 40 minutes
Ingredients
For the red mullet:
- Fresh red mullet, portioned as required
- Salt, to season
- Black pepper, to season
- 30–40ml Little Olive Oil Kalinjot Pure extra virgin olive oil, for pan-frying
For the saffron and Marsala fennel:
- 2 medium fennel bulbs, thinly sliced
- 30–40g butter
- 4–5 garlic cloves, lightly crushed or sliced
- 3–4 sprigs fresh thyme
- Approximately 1 tsp salt, then adjust to taste
- ½ tsp black pepper
- 80–100ml sweet Marsala wine
- 150ml saffron stock
For the Baby Gem side salad:
- 1 head Baby Gem lettuce, leaves separated
- 3–4 radishes, thinly sliced
- 1 small handful monk's beard
- 20–30ml Little Olive Oil Kalinjot Pure extra virgin olive oil
- 10–15ml lemon juice
- Salt, to taste
- Black pepper, to taste
- 1–2 tbsp breadcrumbs, toasted
- 15–20g Parmesan, finely grated
Nutrition
Estimated per serving, based on 4 servings
Calories: approximately 420 kcal
Protein: approximately 30g
Carbohydrates: approximately 18g
Dietary Fibre: approximately 5g
Total Sugars: approximately 8g
Fat: approximately 25g
Saturated Fat: approximately 8g
Sodium: approximately 650mg
Vitamin C: approximately 30% DV
Iron: approximately 15% DV
Calcium: approximately 20% DV
Nutrition is an estimate and will vary depending on the quantity and size of the red mullet portions, the amount of olive oil used during pan-frying and the quantity of fennel and salad served.
A Little More About This Red Mullet Recipe
Ingredient Guide
Red mullet is a flavourful fish that works particularly well with aromatic Mediterranean ingredients. Fennel develops a gentle sweetness as it caramelises, while sweet Marsala adds richness and saffron stock brings its distinctive fragrance and colour. The Baby Gem, radish and monk's beard salad keeps the finished dish fresh, with Little Olive Oil Kalinjot Pure extra virgin olive oil, lemon, Parmesan and toasted breadcrumbs adding richness, acidity and texture.
Prep Tips
Slice the fennel thinly and evenly so it cooks at the same rate, allowing it to caramelise gently before adding the Marsala and saffron stock. Keep the fennel tender but intact rather than cooking it until it collapses. When cooking the red mullet, pan-fry it on one side until golden and just cooked through, taking care not to overcook the delicate fish so that it remains moist.
Ingredient Swaps
If red mullet isn't available, a similarly delicate fish can be used, although cooking times will vary depending on the thickness of the fillets. If you can't find monk's beard, peppery rocket or watercress would make an accessible alternative in the side salad, while dry Marsala can be used if sweet Marsala isn't available, although the fennel will have a less pronounced sweetness.
Serving Suggestions
Serve Red Mullet with Saffron and Marsala Fennel as an elegant summer lunch or dinner, with the crisp Baby Gem salad alongside for freshness. Add crusty bread to mop up the saffron and Marsala cooking juices, or serve with simple seasonal vegetables for a slightly more substantial meal.
