Red Mullet with Roasted Broccoli Rabe, Golden Beets and Maitake Mushrooms

Winter is here in full force and creamy soups, casseroles and pasta dishes are on the brain. While I crave nothing more than comfort foods during this time of year, I often eat myself into a food coma. While that's great for a weekend of lay-in-bed-and-Netflix-and-chill, my goal this weekend was to cook something that was light and fresh, but still satisfying enough to fulfill the cravings Old Man Winter brings about. Enter this week's recipe:

Red Mullet Fillets with Roasted Broccoli Rabe, Golden Beets and Hen of Woods
serves 2-3

  • 4 Red Mullet fillets (I got this beauty from my favorite fishmonger in NYC, The Lobster Place)
  • 4 baby golden beets, washed and cut into quarters
  • Half a bunch of broccoli rabe washed, trimmed of any tough stems, and chopped
  • 1 pack of Maitake (also known as Hen of Woods) mushrooms, broken up into florets
  • 4-5 leaves of fresh basil, finely chopped
  • Fresh lemon juice
  • 2-4 peels from your favorite citrus fruit (I used blood orange)
  • Salt
  • Pepper
  • EVOO
  • Red pepper flakes
  1. Season fish fillets with salt and pepper, chopped basil, lemon juice, citrus peel and set aside
  2. Line a baking sheet with aluminum foil and preheat oven to 350. While oven is preheating, toss vegetables generously in olive oil and season with salt and pepper. Lay vegetables out on baking sheet making sure they are evenly distributed on the pan. Sprinkle red pepper flakes on broccoli only
  3. Roast vegetables for 20-30 minutes. Keep an eye on them, especially the broccoli rabe, as the high heat will crisp it rather quickly.
  4. While vegetables are roasting, heat a pan with olive oil over medium-high heat. Cook fillets, skin side down first, for about 3-4 minutes. Flip and repeat.
  5. Plate your dish, vegetables first, and top with additional lemon juice (optional)