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Sunday, December 30, 2012,11:03 PM by
D.Sumithra

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RED MULLET WITH BAKED EGGPLANT

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Lay the fish in a single layer in a shallow non-metallic dish. Infuse the saffron in a tablespoon of hot water for 10 minutes.
  • Mix the saffron and liquid with half of the oil, a pinch of salt and the remaining marinade ingredients.
  • Spread into the central cavity and over the skin of the fish. Cover and marinate in the fridge for 2 hours.
  • Transfer the fish to a large baking tray and scatter the eggplant around it. Brush both all over with the remaining marinade.
  • Cook under a hot grill (broiler), turning now and then, for 20 minutes, or until the fish and eggplant are cooked through.
  • Combine the pine nuts, lettuce and mint. Mix the vinegar and remaining oil together and drizzle over the salad.
  • Divide among four plates and top with the olives, eggplant and fish. Drizzle a little of the cooking juices over each fish.

INGREDIENTS

  • 400 grams whole red mullet, gutted and scaled

Marinade

  • Pinch saffron threads
  • 125 ml cooking oil
  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses (optional)
  • 1 small onion, grated
  • 1 large garlic clove, crushed
  • 1 tablespoon dried oregano pinch crushed dried chilli
  • 1 teaspoon nigella seeds
  • 1 teaspoon coriander seeds, slightly crushed
  • 1 teaspoon cumin seeds
  • 350 grams eggplant (aubergine), cut into chunks
  • 80 grams pine nuts, lightly toasted
  • 100 grams lamb's lettuce (corn salad)
  • 2 tablespoons roughly torn mint
  • 1 tablespoon red wine vinegar
  • 16 small black pitted olives

6 comments for “Red Mullet with Baked Eggplant”

  • Posted Monday, February 13, 2023 at 4:53:16 AM

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