Wood Fired Red Mullet with Fennel & Pistachio | Jock Zonfrillo

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

Prepare the red mullet by removing the gill fins and the fin on the back using scissors.

Cut along the spine to remove the main bone, being careful with the knife.

Use scissors to cut through the spine at a 45-degree angle and remove the bones with your fingers.

Soak currants in vermouth in a warm pan for a few minutes.

Shred old bread to make breadcrumbs.

Chop pistachio nuts after toasting them in the oven for 5 minutes at low temperature.

Finely chop herbs: oregano, parsley, and basil, to release their flavors.

Grate garlic into the herb mixture.

Add lemon zest and a bit of orange zest to the mixture.

Finely slice fennel and add it to the bowl.

Add soaked currants, salt, black pepper, extra virgin olive oil, and the juice of two lemons to the stuffing mixture.

Mix everything together with your hands until well combined.

Cut a V shape out of the tops of the fennel to help position the fish for stuffing.

Stuff the fish generously with the stuffing mixture, ensuring it overflows.

Place the stuffed fish in the wood oven and cook for about 4 minutes.

Drizzle extra virgin olive oil over the cooked fish and squeeze fresh lemon juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens