✦ Featured
Le Chaudron recipe
Rouget barbet aux herbes
Herb-stuffed baked red mullet
⏱ 20 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8small whole red mullet150 g (5 oz) each
1bunch of fresh basil
1bunch of flat-leaf parsley
1bunch of fresh thyme
4 clovesgarlic, crushed
100 ml (½ cup)extra-virgin olive oil
2lemons, cut into wedges
1 pinchfleur de sel (flaky sea salt)
- 8 small whole red mullet 150 g (5 oz) each
- 1 bunch of fresh basil
- 1 bunch of flat-leaf parsley
- 1 bunch of fresh thyme
- 4 cloves garlic, crushed
- 100 ml (½ cup) extra-virgin olive oil
- 2 lemons, cut into wedges
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gut and scale the red mullet, taking care not to damage the delicate pink flesh.
- Make the herb mixture by finely chopping the basil, parsley, thyme leaves and crushed garlic together.
- Season the fish inside and out, then fill each cavity with the herb mixture.
- Brush with olive oil and lay them in the baking dish, well spaced.
- Drizzle with more olive oil and sprinkle the rest of the herbs on top.
- Bake for 12 minutes at 200 °C (400 °F) fan until the eyes turn white and the flesh is opaque.
- Plate on warm plates with lemon wedges and serve right away.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.