How to Bake Mullet

by Eric Mohrman

Mullet has a fairly pronounced earthy flavor. Because of its strong taste, it holds up well to potent or strong seasoning; in fact, many cooks heavily season mullet to temper its fishy flavor. Acidic marinades and sauces also help pacify the taste. Prepare your mullet filets quickly and easily by roasting them in the oven. Keep a close eye on them as the end of the estimated cooking time approaches to prevent overcooking and drying out the fish.

Defrost frozen mullet overnight in the refrigerator. If your fish is frozen the day you're cooking it, however, submerse the fish in its airtight packaging in cold water for an hour or two; every half hour, replace the water with new, colder water.

Preheat the oven to 450 degrees Fahrenheit. Turn it on at least 20 minutes before the fish goes in to ensure it's hot enough. Line a baking tray with aluminum foil and coat the foil with nonstick spray.

Drizzle the mullet with melted unsalted butter or cooking oil. Pat on a liberal amount of the seasonings you've decided to use. Salt and pepper are standard, followed by blackening seasonings, curry powder, coriander, turmeric, chili pepper powder or other strong spices. Alternatively, apply herbs like minced garlic, minced ginger, rosemary, thyme, dill or basil if you don't like a spicy preparation. Squirt on some lemon juice, soy sauce or another liquid, if you like.

Lay the mullet on the lined baking tray and put it into the middle of the oven. Roast the fish for about 15 minutes. Cut into its center with a fork; when the flesh is uniformly opaque and it flakes without resistance, the fish is fully cooked.

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Items you will need

  • Baking tray
  • Aluminum foil
  • Nonstick spray
  • Unsalted butter or cooking oil
  • Salt and pepper
  • Herbs and spices
  • Fork


  • Wash your hands after handling uncooked fish. Wash all the items and surfaces that came into contact with it, too.

About the Author

Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications.

Photo Credits

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