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Mullet Cooked in a Römertopf
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
2
- Ingredients
- 2 Mullets (each 800 grams, ready to cook)
- juice of Limes
- 4 stems rosemary
- 150 milliliters white wine
- to serve
- Bell pepper (The 1/2 red, green and yellow)
- Limes
- rosemary
- At will
- 2 cleaned Tile
- Banana leaf
Preparation steps
1.
Soak the römertopf in water. Rinse the fish inside and out with cold water, pat dry, sprinkle with lime juice, season with salt and pepper and fill the cavity of each with 2 stems of rosemary.
2.
Preheat the oven to 200°C (approximately 400°F). Drain the Römertopf. Place the fish in it, pour the wine over, close and roast 35 minutes.
3.
Meanwhile, rinse the peppers, remove the seeds and white ribs and cut into rings.
4.
Place 1 piece of banana leaf on a tile, top with pepper rings and the fish and arrange quartered lime slices on the fish along with some sprigs of rosemary. (Or place the pepper rings on a serving dish and top with the fish and the rosemary).
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