Pan-fried red mullet fillets are served with a quick and easy warm tomato and olive vinaigrette.
Dry the red mullet fillets on a cloth and reserve to the side.
Finely chop the shallot and garlic and flesh from the olives
Blanche, skin, deseed and dice a small tomato.
In a frying pan heat a little olive oil and lay down the mullet, flesh side down into the pan. Gently fry.
In another pan pour in the fish stock and bring to boil. Add the chopped garlic, shallot, chilli, and diced tomato. Pour in a tablespoon of good olive oil, season with a little lemon juice, salt and black pepper.
Remove the red mullet pan from the stove and pour the warm vinaigrette over the fish. Sprinkle the mullet with the shredded basil leaves and serve immediately.
Garnish the plate with salad micro shoots and as an option garlic croutons.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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