Jamie Oliver

Red mullet with jewelled wild rice

With pancetta & black olive tapenade

Red mullet with jewelled wild rice

Serves 4
Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 766 38%
  • Fat 32g 46%
  • Saturates 3.6g 18%
  • Sugars 2.9g 3%
  • Salt 2.9g 48%
  • Protein 60.9g 121%
  • Carbs 65.5g 25%
  • Fibre 8g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method


  • 4 x 250g whole red mullet, scaled and gutted, from sustainable sources
  • ½ a bunch of fresh lemon thyme
  • 4 slices of higher-welfare thin-cut smoked pancetta
  • olive oil
  • 300g mixed wild rice
  • 1 pomegranate
  • ½ a bunch of fresh mint
  • ½ a bunch of fresh flat-leaf parsley
  • 1 lemon
  • extra virgin olive oil
  • ½ x 295g jar black olives (stone in)
  • 1 small clove of garlic
  • 1 pinch of dried chilli flakes
  • 1 pinch of fennel seeds
  • 20g blanched almonds
  • 1 sundried tomato
  • extra virgin olive oil
Tap For Method
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients


  1. Start by preparing your jewelled wild rice. Cook the rice according to the packet instructions, then drain and rinse under cold water. Set aside while you work on your fish.
  2. Preheat the oven to 220ºC/425ºF/gas 7. Slash the mullet skin three to four times (don’t cut too far into the flesh). Pop a few sprigs of lemon thyme into each cavity and season well.
  3. Wrap the head of each fish in a slice of pancetta and drizzle with a little olive oil. Pop the fish on a large roasting tin and roast for 12 minutes, or until cooked through.
  4. Meanwhile, make your tapenade. Drain and soak the olives in a bowl of cold water for 5 minutes. Drain well, then remove the stones.
  5. Peel the garlic, then bash in a pestle and mortar with the dried chilli flakes and fennel seeds until fine. Tip into a bowl.
  6. Roughly chop the almonds, olives and sundried tomato and add to the bowl, followed by the spice mix and extra virgin olive oil.
  7. Tip the rice into a large bowl. Halve and bash the pomegranate with a spoon so the seeds fall into the bowl.
  8. Pick, chop and add the mint and parsley leaves along with the lemon zest and a squeeze of juice. Drizzle with extra virgin olive oil and season with a pinch of sea salt and black pepper. Mix well.
  9. When the fish is cooked, remove it from the oven and leave to rest for 2 minutes.
  10. Arrange the rice on a platter, lay the fish on top and serve with the tapenade on the side.


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