Rick Stein's sautéed red mullet with parsley, garlic & spaghettini - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s sautéed red mullet with parsley garlic & spaghettini By You Magazine - September 5, 2021 The great thing about this is that the well-flavoured skin of the red mullet goes slightly grainy when it’s fried and seems to coat the spaghetti with the sweet taste of seafood. I also make this with monkfish, john dory, bass or bream; it’s just a lovely way of cooking fish. James Murphy SERVES 4 4 x 150g red mullet, filleted 450g dried spaghettini 4 tbsp olive oil 2 garlic cloves, finely chopped 1 medium-hot red chilli, finely chopped 4 plum tomatoes, chopped Handful flatleaf parsley, finely chopped Salt and black pepper Extra virgin olive oil, to serve Cut the red mullet fillets across into strips 2cm wide. Bring a large pan of water to the boil and season with salt. Add the spaghettini, bring back to the boil and cook for 5 minutes or until al dente. Drain the pasta well and tip it into a large warmed serving bowl. Meanwhile, heat the oil in a large frying pan. Fry the strips of mullet, skin-side down, for 3-4 minutes, then season with salt and pepper. Add the garlic and chilli to the pan and fry for 30 seconds, then add the tomatoes and fry for 30 seconds more. Tip the contents of the pan into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan. Add most of the parsley and gently toss everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. TIP This is lovely with the very fine spaghettini but it’s great with spaghetti or linguine too. Now buy the book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 19 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved