Red mullet, with Saffron & Potatoes oven bake

Red mullet, with Saffron & Potatoes oven bake

Ever tried to cook Fish with Saffron ? A tiny pinch, soaked in hot water for a few minutes will release its rich flavors and vibrant colors. Add this infusion to your dish, fire it up in the oven and let Saffron works its magic. We used one of our own favourite fish RED MULLET for this recipe , but a thick lump of Cod, a Bass on the bone,  Monkfish cutlet or even a chunky ling fillets would be perfect for this simple oven roasted dinner.


  1. Fish as suggested (500 g on the bone or 200 g fillets per serving)
  2. Waxy Potatoes
  3. 1 Red onion, thick slices
  4. Dozen Cherry tomatoes
  5. 1 Red or Green Pepper
  6. A pinch of Saffron
  7. 1/2 cup of olive Olive oil
  8. Fennel seeds
  9. 2 garlic bulbs
  10. Coarse salt
  11. 1/2 Lemon


  1. 1 Peel the potatoes. Cut them in thick chunks. Par-boil those for 10 minutes until they start to soften. Drain.
  2. 2 Soak a small pinch of saffron in a cup hot water (25cl).
  3. 3 Pre-heat the oven at 200 deg. Score your fish, season the belly cavity with salt and stuff with a couple of lemon slices.
  4. 4 Par-cook your potatoes chunks in a steamer for 10 minutes
  5. 5 Place the fish on an oven dish, garnish around with the potatoes and all your chosen vegetables.
  6. 6 Pour the saffron infusion over fish and veg.
  7. 7 Add a generous drizzle olive oil all across fish and dish.
  8. 8 Sprinkle the top side of the fish with coarse sea salt and fennel seeds.
  9. 9 Bake for 15 -20 minutes ( fillets ) or 20 to 30 minutes (whole) Half way through cooking, give the vegetable a gentle stir, to help them absorb the saffron flavours and colours on all sides.
  10. 10 Serve...

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