Rouget A La Provencal

Rouget a la Provençal 
Serves 4

A great dish to have on a hot day or evening. Serve with a good quality bread and lots of salad. 


  • 8 red mullet fillets unskinned
  • 3 tbsp olive oil
  • 1 large shallot, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 dsp fresh chopped thyme
  • Grated rind and juice of small orange
  • 2 anchovy fillets, finely chopped
  • Salt and pepper
  • 3 tbsp red wine
  • 1 orange segmented with pith removed and fresh chopped thyme to garnish


  1. Heat olive oil in large frying pan. Add shallot and garlic, gently fry for 4 minutes.
  2. Add thyme, orange rind, anchovy fillets, salt and pepper to taste and cook for a further 2 minutes.
  3. Lay the mullet fillets on top and then add the orange juice and red wine. Cover and simmer for 5 minutes.
  4. Leave the fish to cool in the liquid for 30 min.
  5. Lift out the fish carefully and put to one side. Take a serving plate and spoon on the cooking liquid and gently place the fish on top. Cover and chill for 4 hours.
  6. Before serving garnish with the orange segments and sprinkle over the chopped thyme.
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