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Fillet of Red Mullet Baked with Braised Onion, Tomato and Thyme and Served on a Rosti Potato with a Cream Sauce
- Serves
4
- Difficulty
Easy
By Kit Chapman
Published 1989
Ingredients
2 × 450 g 1 lb - vegetable oil
4
Method
Scale and fillet the red mullet, leaving the skin on, but making sure all the bones have been removed, and place in the refrigerator.
Put a heavy-based pan on a high heat and add just enough vegetable oil to cover the bottom of the pan. Add the onions and stir. Reduce the heat to moderate, place a closefitting lid on the pan and leave to stew for about 5—10 minutes. Take off the lid; th
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