Red mullet fillets with fennel, kasha and olive crust


  • 8 small red mullet fillets
  • 1/4 fennel
  • 50 g black olives
  • 50 g of kasha
  • 1 tablespoon(s) fennel seeds
  • 1 sprig of chervil
  • 1 lemon


  1. Wash, dry and debone the red mullet fillets well. Chop the fennel and black olives. Mix kasha, black olives, fennel and fennel seeds. Pepper.

  2. Preheat the oven to 180°C (gas mark 6).

  3. Place the red mullet fillets in an oiled dish. Spread the kasha-olive-fennel mixture over the fillets and bake for 15 minutes.

  4. Sprinkle with chopped chervil and serve quickly, with lemon wedges.

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