Baked Red Mullet
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Features of Baked Red Mullet
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Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Calorie, Reduced Carbs..
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Region of Baked Red Mullet
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French
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Ingredients for Baked Red Mullet (Click here for measurement conversion)
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2 (0.5-2/3 lb)Red Mullet, Gut and Scales removed
2 Tomatoes(should make about 1/2 pound)
1 Garlic Clove
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Anchovy fillets
1 Tablespoon Parsley, chopped
2-4 Tablespoons Breadcrumbs, freshly grated
Salt and Pepper
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Method for making Baked Red Mullet
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Preheat oven (425 F, 220 C). Dice the tomatoes and put into small bowl and add parsley. Salt slightly and add some pepper too. Set aside. Clean the fish and pat dry with paper towels. Salt and pepper to taste. Put olive oil into oven proofed dish. Add finely chopped anchovis fillets and sliced garlic. Cook in the oven for about 5 minutes. Then take it out of the oven. Add the tomatoes and mix. Put red mullets on top. Sprinkle with breadcrumbs. Arrange butter in small pieces on readcrumbs. Put in the oven and bake for about 15 minutes or until fish is done. Fish is done, when it flakes easily or when dorsal fin can easily be removed.
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Comments
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Preparation time: 10-12 minutes
Cooking time: 30-35 minutes
Serves: 2
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