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🍽️ Baked Red Mullet with Creamy Cauliflower and Potato Vegetable

568 kcal · 30 min · 4 servings

Baked Red Mullet with Creamy Cauliflower and Potato Vegetable Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and cut them into four equal pieces.
  2. 2. Place the potato pieces in a pot with salted water.
  3. 3. Cook the vegetables for about 15 minutes until they are not yet completely soft.
  4. 4. Rinse the red mullet fillets under cold running water.
  5. 5. Pat the fish completely dry with a kitchen towel.
  6. 6. Wash the lemon thoroughly with hot water and dry it.
  7. 7. Slice the lemon into very thin slices.
  8. 8. Line a baking tray with baking paper.
  9. 9. Distribute the lemon slices evenly on the tray.
  10. 10. Place the fish fillets directly on top of the lemon slices.
  11. 11. Brush the fish with one tablespoon of olive oil.
  12. 12. Bring a pot of salted water to a boil.
  13. 13. Separate the cauliflower into small florets.
  14. 14. Add the cauliflower florets to the boiling water for about 2 minutes.
  15. 15. Remove the cauliflower with a slotted spoon.
  16. 16. Shock the cauliflower immediately in cold water to stop the cooking process.
  17. 17. Let the cauliflower drain well.
  18. 18. Take the half-cooked potatoes out of the water.
  19. 19. Place the cauliflower and potatoes into a baking dish.
  20. 20. Slice the olives into thin rounds.
  21. 21. Add the olive slices and capers to the vegetable mixture in the dish.
  22. 22. Season the vegetables with salt and black pepper.
  23. 23. Drizzle the vegetables with the remaining olive oil.
  24. 24. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
  25. 25. Place the baking dish in the oven for 10 to 15 minutes.
  26. 26. Remove the vegetables from the oven after the cooking time.
  27. 27. Finally, adjust the seasoning of the vegetables with salt and pepper.
  28. 28. Set the baking dish aside until the fish is ready.
  29. 29. Coat the surface of the fish fillets with chopped pistachios.
  30. 30. Season the fish lightly with salt and pepper.
  31. 31. Preheat the oven to 120 degrees (convection not recommended, gas level 1 to 2).
  32. 32. Place the tray with the fish into the oven.
  33. 33. Let the fish cook through for 8 to 10 minutes.
  34. 34. Wash the fresh chives under cold water.
  35. 35. Shake the chives dry.
  36. 36. Cut the chives into fine rings.
  37. 37. Take the fish out of the oven.
  38. 38. Squeeze some lemon juice over the hot fish.
  39. 39. Let the fish rest for a short moment.
  40. 40. Take the vegetables out of the baking dish and arrange them on a large platter.
  41. 41. Place the cooked fish fillets on top of the warm vegetables.
  42. 42. Sprinkle the fish with the prepared chive rings.

Nutrition per serving