Red mullets with fine tomato vegetables

Name: Red mullets with fine tomato vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4-6 Red mullets (about 200 g each); 7-10 Tbsp juice of 1/2 lemon; 2 medium-sized onions; 1 Garlic clove; 250 g Tomatoes; 1 potty Basil; 1/8 l Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 jar (30 g) Capers; 7-10 Tbsp Lemon slices

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4-6 Red mullets (about 200 g each)
7-10 Tbsp juice of 1/2 lemon
2 medium-sized onions
1 Garlic clove
250 g Tomatoes
1 potty Basil
1/8 l Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 jar (30 g) Capers
7-10 Tbsp Lemon slices

Directions

1
Red mullets scale, gut, wash thoroughly and dab dry with kitchen paper. Sprinkle with lemon juice. Peel onions and garlic and dice finely. Carve tomatoes crosswise.
2
Briefly blanch with boiling water, rinse with cold water, remove skin. Cut tomatoes into small cubes. Wash the basil. Pluck the leaves from the stems (keep some for garnishing) and chop finely.
3
Heat the oil in a pan. Season red mullets with salt and pepper, fry on both sides and then continue to fry over a low heat for about 15 minutes. Take out red mullets and keep warm. Sauté garlic and onions in frying fat.
4
Add the diced tomatoes, capers and basil and heat up as well. Season with salt and pepper. Arrange the red mullets on a preheated plate and spread the vegetables over them. Garnish with basil leaves and lemon slices.
5
Baguette or Italian white bread tastes good with it.