Oven-Baked Red Mullet
Equipment
Ingrediënten
- 2 tablespoons olive oil
- 25 g butter
- 3 garlic cloves finely sliced
- 2 x red mullet gutted and cleaned, approximately 250 g in total
- sea salt
- 2 to matoes finely sliced
- 1 lime finely sliced
- small bunch flat leaf parsley finely chopped, to garnish
- 1 lemon cut into wedges, to serve
Instructies
- Heat the olive oil and butter in the base of a tagine over a medium heat, stir in the garlic and cook for 1,5 minutes until it begins to colour.
- Place the fish in the tagine and cook for approximately 2 minutes on each side until lightly brown.
- Remove the tagine from the heat, scatter a little salt over the fish and arrange the slices of tomato and lime over the top of the fish.
- Cover and place in a preheated oven, 180° °C Gas Mark 4, for about 15 minutes.
- Remove the lid and bake for a further 5 minutes until the fish is cooked through.
- Scatter the parsley over the top and serve with wedges of lemon to squeeze over the fish.
Notes / Tips / Wine Advice:
For baked red mullet with preserved lemon,
heat 2 tablespoons olive oil and 25 g butter in the base of a tagine over a medium heat, stir 3 finely sliced garlic cloves and adding 2 teaspoons coriander seeds and cook for 1,5 minutes to flavour the oil. Place the fish in the tagine and cook for approximately 2 minutes on each side until lightly brown. Remove the tagine from the heat and arrange the finely sliced rind of 2 preserved lemons over the top of the fish. Cover and place in a preheated oven, 180°C , Gas Mark 4, for about 15 minutes. Remove the lid and bake for a further 5 minutes until the fish is cooked through. Scatter 1 small bunch of finely chopped parsley over the top and serve with wedges of lemon to squeeze over the fish.
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