Pan-fried Mullet over Vegetable Stew
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the vegetable stew
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 3 cups potatoes (chopped)
- 2 Tbsps sun-dried tomato paste
- 2 cups canned Tomatoes
- 1 ⅓ cups hot vegetable stock
- 1 red Bell pepper (seeds removed and diced)
- 1 Zucchini (diced)
- To garnish
- 2 Tbsps Chives (roughly chopped)
Preparation steps
1.
For the vegetable stew, heat the oil and fry the onion for a few minutes.
2.
Add the potatoes and cook for a couple of minutes. Pour in the sun dried tomatoes, canned tomatoes and hot vegetable stock. Season with salt and ground black pepper and simmer for 15 minutes.
3.
Add the bell pepper and courgette and simmer for 5 minutes.
4.
Meanwhile, for the pan-fried fish fillet, season the flesh side of the fish with salt and freshly ground pepper.
5.
Heat a large heavy based skillet until hot, add the olive oil and put the fish in the pan, skin-side down. When the skin of the mullet is golden-brown and crisp, turn the fish over to finish cooking for a few minutes and then add a squeeze of lime.
6.
Serve the fish on top of the vegetable stew and garnish with chopped chives, to serve.
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