Roast Red Mullet Fillet with Charlotte Potatoes, Fennel, Olives and Capers
Roast red mullet fillets over sliced potatoes and fennel with olives, capers, and tomatoes for a delicious Mediterranean-style dinner.
Estimated Nutrition
Calories
355.1
kcal / serving
1420.4 kcal total
Carbs
21.5g
per serving
86 g total
Fat
19.6g
per serving
78.4 g total
Protein
23.2g
per serving
92.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
1
squeeze
NutsSeeds
OilsFats
30
ml
Extra Virgin Olive Oil
plus extra for drizzling
Other
2
tbsp
Black Olive
heaped, pitted, preferably taggiasca
Seafood
4
piece
Red Mullet Fillet
from 2 whole mullets, scaled and filleted
Vegetables
12
piece
Charlotte Potatoes
peeled and sliced into 5mm rounds
1
piece
Fennel Bulb
cut into 1cm half-moon slices
1
tbsp
Caper
in vinegar, drained
200
g
Tomato
datterini or cherry tomatoes, cut in half
Method
1
2
3
4
5
6
7
8
9
10
11