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Red Mullet with Spicy Peppers, Chorizo and Black Olives with Candied Aubergine

Pan-seared red mullet served with a sweet aubergine purée, spicy chorizo-pepper mix, and crispy deep-fried aubergine slices.

HealthySeafoodChorizoAubergineRed MulletMoroccan Spices
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
30.2g
per serving
120.8 g total
Fat
45.6g
per serving
182.4 g total
Protein
28.8g
per serving
115.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
CondimentsSauces
2
tbsp
Spicy Tomato Ketchup
Fruits
2
tbsp
Lemon Juice
Meat
110
g
Chorizo Sausage
fresh, finely chopped
NutsSeeds
1
clove
Garlic
finely chopped
1
bunch
Thyme
leaves only
1
tsp
Ras-El-Hanout
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
bunch
Coriander
leaves only, chopped
OilsFats
4
tbsp
Hazelnut Oil
2
tbsp
Olive Oil
1
piece
Groundnut Oil
for deep-frying
2
tbsp
Olive Oil
for frying fish
Other
10
piece
Black Olive
halved, stones removed
Seafood
4
piece
Red Mullet Fillet
100-125g each, neatened, pin bones removed
Vegetables
500
g
Aubergine
peeled and cubed
1
piece
Red Onion
peeled and finely chopped
425
g
Sweet Roasted Peppers
from a jar, drained and sliced
1
piece
Baby Aubergine
trimmed and thinly sliced lengthways

Method

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