Baked Red Mullet with Potatoes

0
Average: 0 (0 votes)
(0 votes)
Baked Red Mullet with Potatoes
share Share
print
bookmark_border Copy URL
Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
4 Red mullet fillets (gutted and scaled) (each around 250 grams)
800 grams waxy potatoes
2 red onions
4 garlic cloves
2 lemons
4 tomatoes
400 milliliters dry white wine
Sea salt
freshly ground peppers
olive oil (for drizzling)
2 tablespoons freshly chopped parsley
parsley (for garnish)
How healthy are the main ingredients?
potatoparsleyoniongarlic clovelemontomato

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection.

2.

Rinse the red mullet and pat dry. Peel the potatoes and dice. Peel the onions and garlic and cut the onions into rings. Cut the lemons into slices. Rinse the tomatoes, core then cut into quarters. Arrange the potatoes, onions, garlic, lemon slices and tomatoes in four individual baking dishes. Season inside the fish with salt and pepper and place on the vegetables. Season with salt and pepper then pour white wine over top. Drizzle with olive oil and bake for about 20 minutes, stirring the vegetables occasionally. Season with salt and pepper and sprinkle with chopped parsley. Serve garnished with remaining parsley.