skish
IT

Red mullet en papillote with cherry tomatoes, olives and bread

Red mullet fillets baked in parchment with cherry tomatoes, black olives and basil.

  • 25 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Red mullet en papillote with cherry tomatoes, olives and bread

Per serving

Calories
465 kcal
Protein
40.4 g
Carbohydrates
36.7 g
Fat
17.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Red mullet180 g
  • Cherry tomatoes150 g
  • Black olives6
  • Bread50 g
  • Extra virgin olive oil8 g
  • Basilto taste
  • Saltto taste

Contains: gluten, fish,

In season: May – September

Method

  1. Heat a conventional oven to 190 °C. Wash and quarter the cherry tomatoes; rinse and dry the red mullet fillets, pulling out any bones with tweezers.
  2. Lay out a large sheet of baking paper, place the mullet fillets skin side up in the middle with the tomatoes, black olives and torn basil leaves around them.
  3. Season with a pinch of salt and the oil, then close the parcel by rolling the edges tightly.
  4. Bake for 12–15 minutes, until the mullet is white and flakes easily.
  5. Open the parcel carefully (watch the steam) and serve the mullet with its juices and the bread.

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