Ingredients
For the fish:
12 fresh red mullets, cleaned
250 g cherry or datterini tomatoes
50 g tomato purée
2 tbsp pitted Taggiasca olives
1 garlic clove
2 anchovy fillets in oil
Dried oregano
Extra virgin olive oil
½ glass dry white wine
Fresh parsley, chopped, to taste
Salt and pepper, to taste
For the potatoes:
800 g waxy potatoes
1 tsp baking soda
Extra virgin olive oil
Salt and pepper
Instructions
Perfect Roasted Potatoes
Prepare the potatoes:
Wash and slice the potatoes.
Bring a pot of water to a boil, add the baking soda and a pinch of salt.
Blanch the potato slices for 6–7 minutes.
Drain and pat dry thoroughly.
Roasting:
Arrange the potatoes on a baking tray lined with parchment paper.
Drizzle with olive oil, season with salt and pepper.
Roast in a preheated convection oven at 200°C (390°F) for 30–35 minutes, until golden and crispy.
Mediterranean-Style Red Mullet
Prepare the fish:
Rinse the red mullets, remove any remaining scales, and pat dry.
Sear them in a pan with a little olive oil for 1–2 minutes per side, then remove and set aside.
Prepare the sauce:
In the same pan, add a little olive oil and sauté the chopped garlic.
Add the anchovy fillets and 1 tbsp of tomato purée, letting them dissolve.
Halve the cherry tomatoes and add them to the pan.
Season with salt, pepper, and oregano.
Deglaze with white wine, add the tomato purée, and cook until the tomatoes soften.
Optional: blend the tomatoes with an immersion blender for a smoother sauce.
Finish cooking:
Add the Taggiasca olives, return the red mullets to the pan, and cook for 7–8 minutes, turning halfway, until fully cooked.
To Serve
Arrange the roasted potatoes on a plate or as a base.
Place the red mullets on top with the Mediterranean sauce.
Enjoy! #shorts
Dining and Cooking