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Suggest a better descriptionTomato fondue: Heat the oil in a non-reactive saucepan. Add the sliced onions and garlic, toss until coated and cook, covered on a low heat until soft. It is vital that the onions are completely soft before the tomatoes are added. Slice the fresh or tinned tomatoes and add to the pan with all the juices. Season with salt, pepper and sugar. Add a generous sprinkling of chopped mint or torn basil. Cook, uncovered for 10-20 minutes or more, or until the tomato softens. Preheat the oven to 230C/450F/gas 8. Score the fish skin quite deeply to prevent it from curling. Heat a thin film of extra virgin olive oil in a non-stick pan to just before smoking point. Season the fillets and place skin-side down in the pan until a nice crust forms. Turn the fillets over and complete cooking skin-side up in the oven. To serve to a piece of roast fish skin-side uppermost on a hot plate. Garnish the plate with two dollops each of tomato fondue. Sprinkle with flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil and serve immediately because the skin loses its crispness quite quickly. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 6 servings | ||
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Calories: 16 | ||
Calories from Fat: 5 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 3.7mg | 0 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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