Tray-baked mullet with green herb dressing

This tray-baked mullet is a complete (and completely delicious) meal when paired with kūmara and carrots - then drizzled with our green herb pepper dressing! Whipped up in one pan, it couldn't be easier.

By Jo Wilcox
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


  • 1 purple kūmara, scrubbed
  • 1 orange or golden kūmara, scrubbed
  • 1 bunch baby orange carrots
  • 1 bunch baby purple carrots
  • 1 red onion, cut into wedges
  • 2 whole medium-sized mullet, gutted and scales removed
  • 1 lemon, sliced
  • 3-4 sprigs dill
  • 2-3 tbsp olive oil
  • sea salt
Green herb pepper dressing
  • 2 cloves garlic
  • 2 handfuls baby spinach leaves
  • small bunch parsley
  • 1 tbsp toasted pine nuts
  • 1/4 cup olive oil
  • sea salt
  • 2-3 tbsp hot water


  • 1
    Preheat oven to 180°C and line a large roasting tray with baking paper.
  • 2
    Slice the unpeeled kūmara into rounds and arrange on the tray. Peel carrots, leaving tops intact and slicing larger ones in half lengthways, and lay them on the kūmara with the onion wedges.
  • 3
    Pat the insides of the fish dry with paper towels. Place a few lemon slices and sprigs of dill inside each fish and arrange on top of the vegetables. Drizzle with olive oil and sprinkle with sea salt.
  • 4
    Bake for 30-40 minutes or until fish is cooked through and vegetables are tender.
  • 5
    For the dressing, whizz the garlic, spinach, parsley and pine nuts together in a food processor until roughly chopped, then add the olive oil and enough water to make a spoon-able sauce. Season to taste with sea salt and pepper.
  • 6
    Serve the fish with a selection of the roasted vegetables and spoon over the green herb dressing.


You can use any whole fish for this recipe.

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