Red Mullet Stuffed with Tomato and Parsley

Dora Parisi and her sister Maria Koutsoumbis, from Molyvos, Lesbos, serve this dish to guests. The recipe is my adaptation of Dora’s struffed red mullet recipe.

Average: 1.5 (2 votes)


1 small tomato, grated
1 bunch or parsley, coarsely chopped
1 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 large red mullet, cleaned (about 1/2 pound each)
Juice of 2 lemons 
2 tbsp water
1 lemon, sliced


In a small bowl, combine the tomato, 1/3 cup of the parsley, 2 tablespoons of the oil and salt and pepper to taste. 

Stuff each fish with one-quarter of the tomato mixture. Tie a length of kitchen twine around each fish to keep the stuffing intact. Cover and refrigerate for at least 30 minutes and up to 1 hour.

Prepare a charcoal or gas grill or preheat the broiler. Brush the fish on both sides with some of the oil and grill or broil for 8 to 10 minutes per side, or until cooked through.

Meanwhile, in a shallow bowl, whisk the remaining oil, the remaining 1/3 cup parsley, the lemon juice, water and salt and pepper to taste.

Place the fish on a platter, pour over the lemon mixture and turn to coat. Decorate with the lemon slices and parsley sprigs and serve warm or at room temperature, with the remaining sauce on the side.





Use snapper or sea bass, if red mullets are unavailable.
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