Mullet au Poivron Rouge

Name: Mullet au Poivron Rouge
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 chilli, finely chopped; freshly ground black pepper; 6 X 160 g red mullet fillets; sea salt; 3 cloves of garlic, crushed, peeled and chopped; 50 ml fish stock; 2 red onions, sliced; 100 g flour; 1 tbsp white wine vinegar; 2 red peppers, cut into strips; 4 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

There are few fish on the French market as beautiful and enticing as the red mullet. This recipe spices it up with chillies and sweet red peppers for a simple but elegant light meal.

Ingredients

4 tbsp olive oil
2 red onions, sliced
2 red peppers, cut into strips

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Heat 2 tablespoons of the oil in a pan. Add the onion and pepper and sauté for 5 minutes, then add the garlic and chilli and cook for a further 2 minutes without burning. Reduce the heat, pour in the vinegar and stock and cook gently for 10 minutes.

Season the flour on a plate. Dip the fille