Red Mullet Recipe

The pearl of the Aegean is red mullet. Its skin is almost thin and crispy when fried, and its flesh is pure white. It is also possible to bake the larger red mullet fish, which are supposed to be consumed with cornbread and shepherd's salad when fried in a pan with olive oil (they confuse the smaller ones with mullet, look sad).

Red mullet with tomatoes, rosemary, garlic and dry spices on your table tonight.

How to Make Red Mullet Recipe?

• After washing the mullet fish that you have sorted one by one in plenty of water, drain the excess water. After salting the fish, let it rest for a short time.
• After soaking in hot water, peel the shallots easily and chop them into small pieces. Leave the garlic whole just to impart its flavor. Remove rosemary sprigs.
• Blend the salted mullet fish with the addition of freshly ground black pepper, powdered vegetable seasoning and olive oil.
• Place the fish on a baking tray lined with baking paper. Place the whole garlic on the tray. Sprinkle the shallot pieces over the fish.
• Slice the tomatoes without peeling them and place them between the fish. Add rosemary sprigs.
• Bake in a preheated oven at 180 degrees for about 35 minutes until the fish is fried and colored. Serve hot without waiting.