Grilled red mullets with garlic and herbs
easy
60 mins
60 mins
Ingredients
- 4 Red mullets (about 350 g each)
- 2 Garlic cloves
- 1 TEASPOON dried rosemary needles
- 1/2 potty Thyme
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Salt
- 1 package (300 g) frozen peas
- 1 Lettuce
- 1 Onion
- 3-4 Tbsp White wine vinegar
- 7-10 Tbsp white pepper
- 4 TABLESPOONS Oil
- 4 Lemon slices
- 5 TABLESPOONS Olive oil
Directions
- 1
Gut the red mullets, scale them and wash them thoroughly or have them prepared ready to cook by a fich dealer. Peel garlic and press it through a garlic press. Crumble the rosemary, wash the thyme and pluck and chop the leaves, except for a few stems for the garnish.
- 2
Mix lemon juice, rosemary, thyme and salt. Pour some of the marinade into the belly opening of the fish, pour the rest of the marinade over it and let it stand for about 30 minutes. In the meantime defrost the peas.
- 3
Clean and wash the salad, drain well and cut into fine strips. Peel and finely chop the onion. Mix vinegar, onions, salt and pepper well together. Add oil and fold in.
- 4
Mix the salad strips, peas and vinaigrette in a bowl. Drain the fish and place a slice of lemon in the belly of each fish. Brush the fish with olive oil and cook on the prepared grill for 15-18 minutes.
- 5
Turn once in a while. Garnish with thyme. Serve with fresh baguette.
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