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red mullet in batter |
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| Ingredients -
Serves 4 |
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Method |
8 red mullets, cleaned
and heads removed
500g plum tomatoes, blanched, deseeded
and finely chopped
Flour for dusting
2 tbsp black olives, stoned and chopped
1 tbsp capers
1 tbsp freshly chopped parsley
2 lemons, sliced
Salt and freshly ground pepper |
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Put the chopped tomatoes in a colander and allow to drain for about 30 minutes.
Ask your fishmonger to gut the fish and remove the heads,
if possible. Once at home rinse them under cold running water,
pat them dry with kitchen paper, season them with salt and
flour them.
In a frying pan heat some extra virgin olive oil and fry
the fish for 3-4 minutes on both sides or until them are golden
in colour.
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Meanwhile
preheat the oven to 150C and brush an ovenproof dish lightly
with extra virgin olive oil. Transfer the fish from the frying
pan to the ovenproof dish. Arrange the lemon slices over the
fish, cover with the chopped tomatoes, olives and capers.
Sprinkle over the chopped parsley and bake for a further
20 minutes. Serve warm with extra lemon wedges. |
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Preparation time: 30 minutes
Cooking time: 30 minutes |
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