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Mullets with black olives and Balsamic Vinegar

Today we propose you the recipe of a tasty but delicate fish-based dish, which is also extremely easy to prepare: mullets with black olives and Original Balsamic Vinegar of Modena! Another way to use Balsamic Vinegar that won’t disappoint you!


  • 20 red mullets
  • 500 gr of ripe tomatoes
  • Basil leaves
  • Parsley
  • 1 Shallot
  • 200 gr of green pitted olives
  • Bread crumbs
  • Olive oil
  • Pepper
  • Salt
  • Original Balsamic Vinegar of Modena (At best aged minimum 12 years)


Boil the tomatoes in hot water for a few minutes; then peel them and cut them into little cubes. Now place the tomatoes in a colander and leave them in there for half an hour  to drain all the water; then season them with a little bit of salt and oil.

Now wash and clean the mullets, squish them and remove their interior organs. Put the tomatoes into a bowl and add the leaves of basil, the pine-nuts, the pitted olives, the shallot, the parsley previously minced and a little bit of oil; finally add pepper and
salt and mix all the ingredients together.

Then fill the mullets with this preparation, put them in a baking pan and dust them with the bread crumbs; then season them  with a little oil.

Pre-heat the oven at 180° and bake the mullets until their surface is slightly golden. After baking dress them with Original Balsamic Vinegar of Modena; we recommend you to use a Vinegar aged at least 12 years, since its taste will enhance incredibly that of the fish! For this particular dish we suggest you to try our condiment 15 “IL NIPOTE”, you could find it on our online shop.

If you want, you could serve the mullets with white rice or boiled potatoes and parsley; both are a stunning side-dishes for this recipe! Guaranteed!


L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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