200°C · 15-25 minAllergens
Lactose
Ei
Sulfiet
Mosterd
VisSpanish Mullet
I grill this fresh red mullet fillet briefly in the oven, keeping the fish juicy and full of flavour. The Spanish tomato sauce is made with fresh herbs, tomatoes, capers, and green olives, creating a delightful accompaniment to the mullet! Served with arroz verde (green wholegrain rice) and a crunchy fennel salad dressed with a refreshing orange dressing.
Spanish Mullet
Red mullet fillet, tomatoes, radish, fennel, spinach, white onion, garlic, green pepper, lime juice, fresh chives, dill and coriander, bay leaf, marjoram, oregano, Kalamata olives, capers, basmati rice, brown rice, white wine, extra virgin olive oil, homemade orange dressing (yoghurt, orange zest and juice, sunflower oil, pasteurised free-range egg, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, mosterd, sulfiet, vis.
Microwave
Remove the red mullet fillet from the dish and heat the tomato sauce and rice loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the fish covered for the last 1-2 minutes until warm. Serve with the fennel salad (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the red mullet fillet from the dish and heat the tomato sauce and rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 20-25 minutes (2 or more persons). Heat the fish covered for an additional 5-10 minutes until warm. Serve with the fennel salad (cold).