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Getting your coastal kitchen floor plan right
Watch 2:03

Getting your coastal kitchen floor plan right

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EP 20 (part 2): Wood-fired fish, fresh from the Hawkesbury River

EP 20 (part 2): Wood-fired fish, fresh from the Hawkesbury River

EP 19: Transform your cooking skills with a versatile pizza oven

EP 19: Transform your cooking skills with a versatile pizza oven

Recipe: Coq au vin

Recipe: Coq au vin

EP 23: The steps to creating coq au vin, the ultimate comfort food

EP 23: The steps to creating coq au vin, the ultimate comfort food

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EP 20 (part 1): Two chefs, two delicious ways to prepare fresh fish

EP 20 (part 1): Two chefs, two delicious ways to prepare fresh fish

EP 18: The delicious and inexpensive local fish you're likely to overlook

EP 18: The delicious and inexpensive local fish you're likely to overlook

Recipe: Garlic prawns in butter, chilli & parsley

Recipe: Garlic prawns in butter, chilli & parsley

{headline}

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EP 17 (part 1): Why you will love Hawkesbury River school prawns

EP 17 (part 1): Why you will love Hawkesbury River school prawns

EP 3: The best-ever goat's curd cheesecake recipe

EP 3: The best-ever goat's curd cheesecake recipe

Today is National Pizza Day and we're celebrating!

Today is National Pizza Day and we're celebrating!

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Twice-cooked beef ribs with rich tomato sauce

EP 24: How to pair great Aussie wines with your favourite food

EP 24: How to pair great Aussie wines with your favourite food

EP 21 (part 2): The no-dig vegie garden that anyone can create

EP 21 (part 2): The no-dig vegie garden that anyone can create

Recipe: Asian-style sticky mullet

Recipe: Asian-style sticky mullet

  1. Home
  2. Cooks Co-op

Recipe: Italian-style mullet

A divine combination of rich tomato sauce, pine nuts and sultanas accompany this wood-fired winner by chef Martin Boetz - by Home Beautiful
  • 23 Aug 2018
Recipe: Italian-style mullet
Serves 2
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Chef Martin Boetz puts an Italian spin on this recipe, cooking the fresh mullet fillets with rich tomato sauce, pine nuts and sultanas. The surprise ingredient? Crispy amaretti biscuit crumbs! Follow the method to cook this dish in your wood-fired pizza oven or in your regular home oven. Here's the recipe.

Watch the episode: Two chefs, two delicious ways to prepare fresh fish

Ingredients

2 mullet fillets, 150g each

Salt

2 tbsp olive oil, plus extra for drizzling

½ cup loosely packed parsley leaves, chopped

10 (about 150g) amaretti biscuits, smashed into crumbs

Sauce

100ml olive oil

1 medium brown onion, finely chopped

2 cloves garlic, crushed

100ml white wine

3 Roma tomatoes, blanched, peeled & chopped

400g can chopped tomatoes

30g pine nuts

30g sultanas or raisins

1 tsp sea salt flakes

1 tsp sugar

Cracked black pepper

Finely grated zest of 1 lemon

1 tbsp tomato paste

Method

  1. To make the sauce, heat the oil in a heavy-based frying pan over a medium heat. Add onion and garlic and cook, stirring until translucent but not brown. Add white wine and simmer to cook down.

  2. Stir in chopped tomato and can of chopped tomatoes. Bring to a simmer. Add pine nuts and sultanas or raisins. Season with salt, sugar and pepper.  Stir in zest and tomato paste. Bring to a simmer. Simmer for 8-10 minutes or until thickened.

  3. To prepare mullet, season fish fillets with salt. Heat oil in a large, non-stick frying pan over a medium-high heat. Place fish, skin-side down, in hot pan then press firmly with a fish slice to crispen skin and keep the fillet flat for 3 minutes.

  4. In an oven dish, spoon some of the prepared sauce over the base, place the fish skin-side up on the sauce. Spoon more sauce over the fish.

  5. Mix parsley and crushed amaretti biscuits. Sprinkle on top of the sauce-covered fish, then drizzle with more olive oil and place in wood-fired oven for 5-6 minutes or in a 220C preheated oven for about 10 minutes until cooked through.

  6. Serve immediately.

Cooks Co-op EP 20 (part 1): Two chefs, two delicious ways to prepare fresh fish
Cooks Co-op
EP 1: The most amazing twice-cooked wagyu beef ribs recipe

EP 1: The most amazing twice-cooked wagyu beef ribs recipe

Cooks Co-op: Meet the team

Cooks Co-op: Meet the team

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Twice-cooked beef ribs with rich tomato sauce

Cooks Co-op

- by Harvey Norman
EP 1: The most amazing twice-cooked wagyu beef ribs recipe Entertain

EP 1: The most amazing twice-cooked wagyu beef ribs recipe

Cooks Co-op: Meet the team Entertain

Cooks Co-op: Meet the team

Recipe: Twice-cooked beef ribs with rich tomato sauce Entertain

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Fresh herb, citrus and chilli gremolata Entertain

Recipe: Fresh herb, citrus and chilli gremolata

EP 2: How to make creamy and delicious goat's curd Entertain

EP 2: How to make creamy and delicious goat's curd

Recipe: Goat's curd cake with poached brown sugar pears Entertain

Recipe: Goat's curd cake with poached brown sugar pears

Hawkesbury hotspots Entertain

Hawkesbury hotspots

EP 3: The best-ever goat's curd cheesecake recipe Entertain

EP 3: The best-ever goat's curd cheesecake recipe

The dairy goats of Willowbrae chevre farm Entertain

The dairy goats of Willowbrae chevre farm

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