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🍽️ Crispy Red Mullet with Fresh Arugula Salad

492 kcal · 30 min · 4 servings

Ingredients

• 4 Red Mullet fillets with skin à 120-150 g (well scaled)
• 300 g Arugula
• 1 jar Capers
• 1 Garlic clove
• 4 tbsp Olive oil
• 2 tbsp White balsamic vinegar
• Ghee (for frying)
• Salt
• Pepper
• 2 Lemons
• 2 tbsp Ghee
• 0.5 Baguette

Instructions

1. 1. Wash the lemons thoroughly.
2. 2. Grate some lemon zest and set it aside.
3. 3. Remove the remaining peel completely with a sharp knife.
4. 4. Slice the peeled lemon into 12 equal slices.
5. 5. Squeeze the rest of the lemon to get the juice.
6. 6. Season the fish fillets with lemon juice, salt, and pepper.
7. 7. Let the fish fillets marinate for 10 minutes.
8. 8. Wash the arugula thoroughly.
9. 9. Pick through the arugula to remove any wilted leaves.
10. 10. Dry the arugula well.
11. 11. Slice the baguette diagonally into 4 long slices.
12. 12. Peel the garlic clove.
13. 13. Puree the garlic with 2 tablespoons of oil into a paste.
14. 14. Brush the baguette slices with the garlic-oil mixture.
15. 15. Fry the baguette slices in a grill pan until crispy.
16. 16. Fry the fish fillets for 30 to 60 seconds on the skinless side.
17. 17. Finish frying the fish fillets for about 3 minutes on the skin side.
18. 18. Marinate the arugula with balsamic vinegar and olive oil.
19. 19. Add the remaining garlic mixture to the salad.
20. 20. Season the salad with salt and pepper to taste.
21. 21. Arrange the salad on pre-warmed plates.
22. 22. Place the crispy baguette slices alongside.
23. 23. Place the fish fillets on top of the baguette slices.
24. 24. Garnish the fish with the lemon slices.
25. 25. Distribute capers over the fish.
26. 26. Garnish the dish with fresh chives.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 492
• Protein: 23 g · Fett/Fat: 32 g · Carbs: 26 g