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🍽️ Red Mullet in Tomato Sauce

301 kcal · 30 min · 4 servings

Ingredients

• 4 Red Snapper fillets (à 160 g, kitchen-ready)
• 2 tbsp olive oil
• 1 tbsp thyme leaves
• 1 tbsp chive rings
• pepper (coarsely ground)
• 1 bay leaf
• 200 ml white wine
• 4 juniper berries
• 500 g cocktail tomatoes
• 100 g green olives (pitted)
• 1 garlic clove (finely chopped)
• lemon juice
• sea salt
• basil (for garnish)

Instructions

1. 1. Rinse the fish under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Place the fish in a baking dish.
4. 4. Mix white wine with thyme, chives, bay leaves, peppercorns, and juniper berries.
5. 5. Rub the fish with the spice mixture.
6. 6. Cover the dish and let the fish marinate for about 2 hours.
7. 7. Wash the tomatoes.
8. 8. Cut the tomatoes in half.
9. 9. Cut large tomatoes into quarters.
10. 10. Remove the fish from the marinade.
11. 11. Season the fish with salt.
12. 12. Fry the fish in a hot pan for about 2 to 3 minutes per side until golden brown.
13. 13. Arrange the fish on pre-warmed plates.
14. 14. Sauté garlic in the pan juices.
15. 15. Add the tomatoes and olives to the pan.
16. 16. Pour the marinade into the pan.
17. 17. Bring the sauce to a brief boil.
18. 18. Season the sauce with salt.
19. 19. Pour the sauce over the fish.
20. 20. Garnish the dish with fresh basil.
21. 21. Serve the dish.

Nutrition per serving

• kcal: 301
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 4 g