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🍽️ Red Mullet in Mediterranean Tomato-Onion Sauce

378 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 4 tbsp Olive oil
• 6 tbsp Black olives
• 200 ml dry white wine
• 200 ml robust vegetable broth
• 400 g chopped tomatoes (can)
• 2 Bay leaves
• Salt
• Pepper (freshly ground)
• 2 sprigs Thyme (fresh)
• 700 g Red snapper fillet

Instructions

1. 1. Peel the onions and cut them into thick rings.
2. 2. Heat the oil in a large casserole dish or stewpot.
3. 3. Sauté the onion rings gently over medium heat until they are soft.
4. 4. Add the wine, broth, tomatoes, and bay leaf to the pot.
5. 5. Season the sauce generously with salt and pepper.
6. 6. Let the sauce simmer on low heat for 20 minutes.
7. 7. Rinse the red mullet under running water and pat it dry with kitchen paper.
8. 8. Cut the fish into 8 to 12 equal pieces.
9. 9. Season the fish pieces with salt and pepper.
10. 10. Strip the thyme leaves from the stems.
11. 11. Stir the thyme leaves and olives into the sauce when there are 5 minutes left in the cooking time.
12. 12. Place the fish pieces into the sauce.
13. 13. Cover the pot and let the fish cook through.
14. 14. Serve the fish with rice or fresh, crusty white bread.

Nutrition per serving

• kcal: 378
• Protein: 34 g · Fett/Fat: 21 g · Carbs: 5 g