Categories: fish, main course, red mullet
Ingredients
- 5tbl olive oil
- 1lrg onion chopped
- 300ml dry white wine
- 1 1/2tbl wine vinegar
- 1x2 mint sprigs
- 2clvg arlic chopped
- 4xred mullet cleaned
- 1xsalt and pepper
- flour for coating
- To garnish:
- orange and lemon
- slices
- mint sprigs
Directions
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Heat 2 tablespoons of the oil in a pan add the onion and fry gently until soft but not coloured.
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Add the wine and vinegar and boil briskly for 10 minutes or until reduced by half.
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Meanwhile put 2 or 3 mint leaves and a little garlic inside each fish.
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Season the flour well with salt and pepper and use to coat the fish.
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Heat the remaining oil in a shallow frying pan add the fish and fry gently until crisp golden and cooked through about 6 minutes on each side.
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Drain and arrange in a shallow dish.
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Pour over the hot sauce and leave to cool basting occasionally.
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Serve cold garnished with orange and lemon slices and mint.