Red mullet with tomatoes, olives & anchovies
The lightness of the fish and the sweetness of the cherry tomatoes make this perfect for a long lunch eaten outside
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Gluten-free
- Clean the fish and pat dry with kitchen paper. Heat a large frying pan with the oil until hot. Season the fish and fry for 11/2 minutes, skin-side down. Turn over and cook the other side for 1-11/2 minutes. Transfer to a plate and keep warm.
- Tip the cherry tomatoes into the pan and add the olives and anchovies. Toss over a high heat for a couple of minutes, adding a squeeze of lemon juice, and cook until the tomatoes have softened slightly. Toss in the basil and immediately divide between warm serving plates. Place the fish on top, skin-side up, and serve.
356 kcalories, protein 38.7g, carbohydrate 1.7g, fat 21.6 g, saturated fat 4.1g, fibre 1.2g, salt 1.0 g
Recipe from olive magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/12435/
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Ingredients
- 4 large red mullet (about 300g each), scaled, boned and butterflied
- 4 tbsp olive oil
- 200g cherry tomatoes , halved
- 20 pitted black olives , sliced
- 3 anchovies , in olive oil
- a squeeze lemon juice
- a handful basil , leaves roughly chopped
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Gluten-free
Ingredients
- 4 large red mullet (about 300g each), scaled, boned and butterflied
- 4 tbsp olive oil
- 200g cherry tomatoes , halved
- 20 pitted black olives , sliced
- 3 anchovies , in olive oil
- a squeeze lemon juice
- a handful basil , leaves roughly chopped
356 kcalories, protein 38.7g, carbohydrate 1.7g, fat 21.6 g, saturated fat 4.1g, fibre 1.2g, salt 1.0 g
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09 October 2009
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09 March 2013
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