Grilled Red Mullet with Tomatoes, Garlic and Herbs Recipe
Immerse yourself in the heart of the Mediterranean with these grilled red mullets, an elegant recipe that enhances the freshness of the fish. The fillets with crispy skin and tender flesh are paired with melting cherry tomatoes, slightly caramelized with garlic and parsley. A light, quick dish perfect for a refined dinner. Follow our simple steps for a guaranteed result and discover our tips to vary the pleasures.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the ingredients: wash and halve the cherry tomatoes. Finely chop the garlic. Chop the parsley. Squeeze half a lemon and cut the other half into quarters.
- 2
Cook the tomatoes: in a pan with olive oil over low heat, sauté the garlic for 1 min without burning. Add the tomatoes and cook for 5-8 min until tender and slightly caramelized. Season with salt and pepper. Keep warm.
- 3
Cook the red mullets: in another very hot pan with oil, place the fillets skin side first. Cook for 3-4 min without moving for crispy skin. Flip and cook for 1-2 more minutes. The flesh should remain tender.
- 4
Assemble: arrange the red mullets on a serving dish. Top with the warm tomatoes. Sprinkle with parsley and drizzle with fresh lemon juice. Serve immediately.
- For perfectly crispy skin, make sure the pan is very hot before placing the fillets. Also pat them dry with paper towel.
- Spicy variation: add a pinch of sweet paprika or a touch of curry to the tomatoes while cooking.
- Side dishes: serve with steamed potatoes, basmati rice or country bread to soak up the delicious juices.
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