Grey Mullet, Brown Shrimp, Tarragon and New Potatoes

Pan-seared mullet fillets served with golden new potatoes, brown shrimp, and fresh herbs in a bright lemon-butter sauce.

Healthy Quick Fish Seafood Main Course

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

18.5g

per serving

74 g total

Fat

39.6g

per serving

158.2 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided use

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

bunch

Tarragon

Fresh, chopped

tbsp

Parsley

Fresh, chopped

OilsFats

tbsp

Oil

For frying

tbsp

Olive Oil

To mix through at the end

Seafood

piece

Grey Mullet Fillets

Pin-boned

180

Brown Shrimp

Cooked

Vegetables

piece

New Potatoes

Cooked and cut into small dice

Method

Plate most of the potato and shrimp mixture, reserving one tablespoon.

Cook mullet fillets skin-side down while basting until cooked through.

Place fish on the potatoes, garnish with reserved mixture, and drizzle with pan juices.

Melt the remaining 28g of butter in a separate pan and fry potatoes until golden.

Add 180g of shrimps to the potato pan and season with salt, pepper, tarragon, and parsley.

Stir in the olive oil and juice from half a lemon.

Heat the vegetable oil and 27g of butter in a frying pan.

Carefully remove the skin from the cooked fish.