SEASonality SA


Baked Yellow-eyed Mullet with Tomato and Oregano

BY Michael Weldon



  • Ingredients
  • 12 Yellow-eye Mullet fillets
  • 250g breadcrumbs
  • 1 bunch of parsley
  • 3 Garlic cloves diced
  • 3 lemons, zested
  • Salt
  • Pepper
  • Olive oil
  • 4 Tomatoes, sliced half a cm thick
  • 1 red Onion, finely diced
  • 1 bunch of oregano
  • 1tbs of baby capers
  • 50g green olives, diced


  1. Pre-heat oven to 180 degrees
  2. Combine the breadcrumbs, parsley, garlic and lemon zest in a bowl and mix together until well combines
  3. Place the Mullet skin side down on a lined baking tray. Top the Mullet with the breadcrumb stiffing. Season with salt and pepper, drizzle with olive oil. Bake in the oven until the Mullet is cooked.
  4. Combine the tomatoes, onion, oregano, capers and olives in a bowl. Drizzle with olive oil and mix together. Check the seasoning and add salt if its needed
  5. Serve with tomato salad on the bottom of the plate topped with 3 Mullet plate. Finish with a cheek of lemon on the side



Restaurant Name

Michael Weldon Catering – Little Miss Dive shop and Crab Shack

Restaurant Details

74 Frome St
Adelaide South Australia 5000

Instagram: @michael_weldon

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Yellowed Mullet - SEAsonality - The Marine Fishers Association Inc