Roasted Red Mullet Fillet
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A tasty seafood recipe: a flavorful dish of roasted red mullet served with potatoes, fennel, olives, capers and parsley
29 September, 2012
ingredients
Red mullet
2 each
Potatoes
12 each, Charlotte variety (boiled and slices)
Fennel
1 Large bulb
Olive oil
30 g
Capers
5 g
Parsley
5 g, Chopped
Preparation
Preheat the oven to 200 °C.
Boil the fennel in salted water until tender. Heat olive oil in a large frying pan. Fry the potatoes until they start to colour. Add the fennel. Fry for a minute longer.
Season the mullet fillets with salt, pepper and place on the top, skin side up. Scatter the olives, capers and parsley on the top.
Cook in the oven for 5 min. Remove, squeeze lemon. Drizzle with extra virgin olive oil and serve immediately.
Wine paring: Greco di Tufo
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