Whole red mullet with tomato and olive oil

Cooking Fish Whole red mullet with tomato and olive oil

Detailed step-by-step description of how to cook the dish "Whole red mullet with tomato and olive oil". Try it by all means

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Coat fish in flour, shaking off excess. Heat half the oil in a large frypan over medium-high heat.
  2. Add fish, in batches if necessary, and cook 2-3 minutes on each side, or until golden. Remove, set aside.
  3. Wipe pan and reduce heat to low. Add remaining oil, onion, garlic and carrot, then cook for 5 minutes or until softened. Add tomato paste, tomatoes, bay leaf and wine, and simmer for 15 minutes. Return fish to pan, cook for a further 5-6 minutes.
  4. Place in a serving dish and set aside to cool, so the fish is served at room temperature.
  5. Squeeze with lemon juice, garnish with parsley, and drizzle with extra oil. Serve with lemon wedges.

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8 small red mullet or other small white-fleshed fish
2 tbsp plain flour, seasoned with salt and pepper
1/2 cup extra virgin olive oil, plus extra to drizzle
2 onions, thinly sliced
4 garlic cloves, crushed
2 small carrots, thinly sliced
2 tsp tomato paste
400g canned chopped tomatoes
1 bay leaf
1 cup dry white wine
1/2 lemon
Chopped flat-leaf parsley and lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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