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🍽️ Red mullet fillet with cherry tomatoes

400 kcal · 30 min · 4 servings

Ingredients

• 200 g cherry tomatoes
• 1 bunch spring onions
• 2 lemons (of which 1 in organic quality)
• 2 tsp honey
• 6 tbsp olive oil
• salt
• pepper
• 600 g red snapper fillet (with skin, 4 red snapper fillets)
• 2 tbsp black olives (pitted)
• 6 sprigs tarragon
• 2 tbsp capers (jar)

Instructions

1. 1. Wash the cherry tomatoes thoroughly.
2. 2. Halve the cherry tomatoes.
3. 3. Clean the spring onions.
4. 4. Wash the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Rinse the lemons under hot water.
7. 7. Dry the lemons with a cloth.
8. 8. Finely grate the zest of one organic lemon.
9. 9. Halve both lemons.
10. 10. Squeeze the juice from both lemons.
11. 11. Put the lemon juice and honey into a small bowl.
12. 12. Stir the lemon juice and honey mixture well.
13. 13. Drizzle three tablespoons of oil onto a baking sheet.
14. 14. Distribute the halved tomatoes evenly on the baking sheet.
15. 15. Distribute the spring onion rings evenly on the baking sheet.
16. 16. Distribute the grated lemon zest evenly on the baking sheet.
17. 17. Season the vegetables with salt.
18. 18. Season the vegetables with pepper.
19. 19. Drizzle half of the lemon juice mixture over the vegetables.
20. 20. Preheat the oven.
21. 21. Set the oven to 200 degrees Celsius top/bottom heat.
22. 22. Set the oven to 180 degrees Celsius fan-forced, if your oven has this function.
23. 23. Set the oven to level 3, if your oven has levels.
24. 24. Place the baking sheet on the middle rack.
25. 25. Cook the vegetables in the oven for about 10 minutes.
26. 26. Rinse the red mullet fillets under running water.
27. 27. Dry the red mullet fillets with kitchen paper.
28. 28. Season the red mullet fillets with salt.
29. 29. Season the red mullet fillets with pepper.
30. 30. Place the red mullet fillets on the vegetables with the skin side up.
31. 31. Cook the fish and vegetables for another 12 minutes in the oven.
32. 32. Chop the olives roughly.
33. 33. Wash the tarragon.
34. 34. Shake the tarragon dry.
35. 35. Pluck the tarragon leaves from the stems.
36. 36. Chop the tarragon leaves roughly.
37. 37. Drain the capers.
38. 38. Mix the chopped olives with the remaining lemon juice mixture.
39. 39. Mix the chopped tarragon leaves with the mixture.
40. 40. Mix the drained capers with the mixture.
41. 41. Mix the remaining olive oil with the mixture.
42. 42. Arrange the fish fillets and vegetables on a plate.
43. 43. Serve the olive tarragon sauce with the dish.

Nutrition per serving

• kcal: 400
• Protein: 33 g · Fett/Fat: 24 g · Carbs: 11 g