Baked red mullet
4 servings
60 minutes
Baked red mullet is an exquisite dish of Mediterranean cuisine that embodies the vibrant flavors of the region. The tender fillet of red mullet is baked in a fragrant sauce rich with sweet raisins, tangy capers, crunchy pine nuts, and juicy cherry tomatoes. Subtle notes of basil and mint add freshness to the dish while olives deepen the flavor. This fish, favored in coastal cuisines, is often associated with summer evenings by the sea when light yet rich dishes accompany a glass of white wine. Known for its delicate texture and subtle taste, red mullet pairs perfectly with this Mediterranean sauce, creating a harmony of flavors. It is served hot with crispy baguette or a light salad, highlighting its elegance and simplicity.
1
Rinse the raisins with cold water and soak them in hot water. Leave for 15-20 minutes, then squeeze out.
- Raisin: 30 g
2
Roast the nuts in a dry pan. Peel and chop the onion. Rinse and dry the capers. Cut the tomatoes into 4 pieces. Heat the pan with oil and sauté the onion, then add the capers, nuts, raisins, and olives. Cook for 5-7 minutes, add the tomatoes, stir, and cover. Cook on low heat for 10 minutes. Remove from heat. Finely chop the basil and mint and add to the sauce.
- Pine nuts: 40 g
- Onion: 1 piece
- Capers: 2 tablespoons
- Cherry tomatoes: 15 pieces
- Pitted olives: 40 g
- Basil: 1 bunch
- Mint: to taste
3
Preheat the oven to 180 degrees. Wash and dry the fish. Place it in a baking dish, season with salt and pepper, drizzle with oil. Pour the sauce on top. Bake for 5 minutes.
- Red mullet fillet: 8 pieces
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: 1 g