Pan-fried Mullet with Potato Gratin and Lemon and Rosemary Sauce

Pan-fried red mullet served over a savory potato, tomato, and onion gratin with a creamy lemon rosemary reduction.

Dinner Fish Seafood Gluten Free French Potato

Estimated Nutrition

Calories

696.2

kcal / serving

1392.4 kcal total

Carbs

25.3g

per serving

50.5 g total

Fat

49.1g

per serving

98.2 g total

Protein

27.4g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Fruits

0.5

piece

Lemon

juice only

Liquids

100

White Wine

for gratin

100

White Wine

for sauce

NutsSeeds

cloves

Garlic

chopped

tbsp

Thyme

fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Rosemary

fresh

OilsFats

Olive Oil

tbsp

Olive Oil

for frying fish

Seafood

fillets

Red Mullet

skin left on, scales removed

Vegetables

0.5

piece

Onion

sliced

250

Potato

small, sliced

100

Cherry Tomato

halved

Method

Preheat the oven to 200°C and place an ovenproof dish inside.

Stir together garlic, onion, potatoes, thyme, and 50ml olive oil in a bowl with seasoning.

Serve fish fillets over the gratin and drizzle with the rosemary sauce.

Transfer the mixture to the preheated dish and bake for 12-15 minutes.

Stir in 100ml wine and tomatoes and bake for another 5 minutes until potatoes are tender.

Heat 1 tbsp oil in a pan and fry seasoned mullet fillets for 2-3 minutes per side.

Boil 100ml wine, lemon juice, and rosemary in a pan until reduced by half.

Add cream and simmer until reduced by half, then season to taste.