Red mullet with spicy tomato and vegetable sauce

    40 min

    Red mullet fillets are pan fried and served with a spicy tomato, pearl onion, cauliflower and mushroom sauce. Serve with crusty bread to soak up all of the juices!

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    Serves: 4 

    • 5 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon ground cumin
    • 375ml dry white wine
    • 100g pearl onions
    • 100g cauliflower florets
    • 100g button mushrooms, trimmed
    • 4 ripe tomaotes - peeled, deseeded and chopped
    • 1 (142g) tin tomato puree
    • 4 red mullet fillets
    • salt and freshly ground black pepper, to taste
    • 1 or 2 tablespoons olive oil
    • 1 small bunch coriander, chopped

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat 5 tablespoons olive oil in a large saucepan over medium heat; add onion and garlic and cook gently until soft, 5 to 7 minutes. Stir in coriander seeds and cumin; cook until fragrant, about 3 minutes. Pour in wine, pearl onions, cauliflower and mushrooms; cook for 5 minutes. Stir in tomatoes and tomato puree until well combined; set sauce aside.
    2. Season red mullet with salt and pepper. Heat 1 or 2 tablespoons olive oil in a large frying pan over medium heat; cook fillets in an even layer until golden on both sides and cooked through, 5 to 7 minutes per side.
    3. Spoon vegetables onto serving platter; arrange fish on top. Sprinkle freshly chopped coriander on top and serve.

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