Provençal red mullet
Pan-fried red mullet with a tomato, olive and thyme sauce.
Active time25 min
Cooking25 min
Total40 min
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Ingredients
- 3 sprigs of thyme
- 400 g tomatoes
- 4 gutted and scaled red mullet
- 40 ml olive oil
- 80 g pitted green olives
Preparation
Wash and dice the tomatoes. Drain the olives. Heat 20 ml of oil in a saucepan, add the tomatoes, olives and thyme, then simmer for 15 minutes.
3 sprigs of thyme400 g tomatoes40 ml olive oil80 g pitted green olives- knife
- saucepan
Pat the red mullet dry. Heat the remaining oil in a large frying pan and cook the fish for 4 to 5 minutes on each side, depending on their size, until the flesh comes away from the backbone.
4 gutted and scaled red mullet- frying pan
Remove the thyme sprigs and serve the red mullet with the hot sauce. Carefully remove the bones at the table.
- plates
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration