Red Mullet with Samphire, Crispy Pancetta and Roast Garlic Aioli

Admittedly this recipe is 1/2 pinched from Nathan Outlaw but there are worse people to pinch from when it comes to fish. The recipe will make enough Aioli for more than two but it works well with chicken, prawns or any cold cuts.


You will need:

4 Red Mullet fillets pin boned and scaled.


3 fine rashers of Pancetta


For the Aioli:


1 Bulb of Garlic

1 Lemon (juice and 1/2 the zest)

2 Egg yolks

350ml of Rapeseed Oil

Pinch of salt and white pepper


  1. Wrap your bulb of garlic in tinfoil and roast in the oven on 160 degrees for 35 minutes until soft. Leave to cool then squeeze the pulp in to a large bowl.
  2. Squeeze in the lemon and,  zest then add the egg yolks and whisk briefly. After 20 seconds begin to slowly add the oil whisking continuously.
  3. Once all the oil is incorporated season with a little salt and pepper then coven and place in the fridge while you prepare the fish.
  4. In a dry pan fry off the pancetta for a couple of minutes then remove and lay on some kitchen paper.
  5. Season the flesh side of the fish then brush the skin side with a little olive oil. Place under the grill and cook for 4 minutes until the skin has gone crispy and the flesh has cooked all the way through.
  6. Put a small handful of Samphire in a cup and pour over boiling water. Leave to stand for about 1 minute. Take out and place on kitchen paper and prepare to serve.
  7. To serve place a good dollop of the aioli on the plate then 2 fillets. Finely chop the pancetta then scatter it around the aioli with a few sprigs of the samphire. Finally drizzle over a little olive oil.




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