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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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
Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
Spoon vegetables onto serving platter; arrange fish on top. Sprinkle freshly chopped coriander on top and serve.