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Name: Roast Red Mullet with Tomato And Olive Dressing
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Extra virgin oil; 1 Handful fresh basil leaves; 1 sm Onion; 1 tb Wine vinegar; 4 Sprigs basil; 2 Fat cloves of garlic; 1/4 sm Cayenne pepper; 1 ts Salt; 2 375 g pieces red mullet; 12 Tomatoes; Fresh ground black pepper

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INGREDIENTS

Extra virgin oil
1 Handful fresh basil leaves
1 sm Onion
1 tb Wine vinegar
4 Sprigs basil
2 Fat cloves of garlic
1/4 sm Cayenne pepper
1 ts Salt
2 375 g pieces red mullet
12 Tomatoes
Fresh ground black pepper

Servings

INSTRUCTIONS

Prepare dressing. Peel onion and chop half finely. Heat oil in a pan and cook chopped onion and garlic slowly until soft but no browned. Chop tomatoes roughly. Chop red pepper flesh. Add tomatoes and pepper to pan with salt and pepper and simmer to a thick sauce. Puree in a blender or food processor. Pass through a sieve into a measuring jug. Pre-heat oven to 200C/gas 6. Mix 2 parts sauce with 1 part extra virgin olive oil and 1tbsp wine vinegar. Whist together until blended. Scale & fillet mullet. Season flesh and rub skins with a little olive oil. Cut each fish into 2 fillets down the backbone. Place a few sprigs of basil in a small roasting tin and top with mullet fillets, skin side up. Roast in pre-heated oven for 3-4 minutes. Re-heat dressing gently in a clean saucepan before serving, whisking continuously, and scatter with torn basil leaves. Serve mullet with dressing poured round. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Roast Red Mullet with Tomato And Olive Dressing

Extra virgin oil
1 Handful fresh basil leaves
1 sm Onion
1 tb Wine vinegar
4 Sprigs basil
2 Fat cloves of garlic
1/4 sm Cayenne pepper
1 ts Salt
2 375 g pieces red mullet
12 Tomatoes
 Fresh ground black pepper

Prepare dressing. Peel onion and chop half finely. Heat oil in a pan and  cook chopped onion and garlic slowly until soft but no browned. Chop  tomatoes roughly. Chop red pepper flesh. Add tomatoes and pepper to pan  with salt and pepper and simmer to a thick sauce.    Puree in a blender or food processor. Pass through a sieve into a measuring  jug.    Pre-heat oven to 200C/gas 6.    Mix 2 parts sauce with 1 part extra virgin olive oil and 1tbsp wine  vinegar. Whist together until blended.    Scale & fillet mullet. Season flesh and rub skins with a little olive oil.  Cut each fish into 2 fillets down the backbone.    Place a few sprigs of basil in a small roasting tin and top with mullet  fillets, skin side up. Roast in pre-heated oven for 3-4 minutes.    Re-heat dressing gently in a clean saucepan before serving, whisking  continuously, and scatter with torn basil leaves.    Serve mullet with dressing poured round.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (6143g)
Recipe Makes: 1 servings

Calories: 2080
Calories from Fat: 1081 (52%)

Amt Per Serving		% DV

	Total Fat 120.1g	160 %
	Saturated Fat 16.7g	83 %
	Monounsaturated Fat 80.7g
	Polyunsanturated Fat 16.4g
Cholesterol 0mg		0 %
Sodium 305.6mg		11 %
Potassium 14236.8mg		375 %
Total Carbohydrate 245.7g		72 %
	Dietary Fiber 74.3g	297 %
	Sugars, other 171.4g
Protein 53.8g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2080

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