Mullet Andalucian-Style

Fish with a Spanish flavour, Mullet Andalucian-Style is a delicately flavoured dish combining pine nuts, tomatoes and green .peppers. Serve Mullet Andalucian-Style with sauteed potatoes and a crisp green salad.

6 medium-sized red mullets, cleaned and with eyes removed juice of

1 lemon

3 oz. ground pine nuts

2 garlic cloves, crushed

1 small onion, finely chopped

4 tablespoons chopped fresh parsley

1 teaspoon salt

2 teaspoon black pepper

3 tablespoons olive oil

1 medium-sized green pepper, white pith removed, seeded and cut into J-inch strips

6 medium-sized tomatoes, blanched, peeled, seeded and sliced

1 oz. butter, cut into small pieces

6 black olives

Place the red mullets in a large shallow bowl. Pour over the lemon juice and set aside to marinate at room temperature for 15 minutes. Preheat the oven to moderate 350’F (Gas Mark 4, 180=C). In a medium-sized mixing bowl, combine the pine nuts, garlic, onion, parsley, salt and pepper together with a wooden spoon. Gradually add the olive oil, beating constantly until the mixture is well blended. Set aside.

Remove the fish from the marinade, discarding the marinating liquid. Pat the fish dry with kitchen paper towels. Place the fish, in one layer, in a large shallow baking dish.

Spread the nut and herb mixture over the fish, making sure each fish is evenly coated. Arrange the green pepper strips over the fish and cover with the tomatoes. Dot over the butter and place the dish in the centre of the oven.

Bake the fish for 25 minutes, or until the flesh flakes easily when tested with a fork. Remove the dish from the oven and transfer the fish and vegetables to a warmed serving dish. Place the olives in the uppermost eye socket of each fish and serve immediately.

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