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    You are in: Home / Recipes / Baked Red Mullet in Corsican Style Recipe
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    Baked Red Mullet in Corsican Style

    Baked Red Mullet in Corsican Style. Photo by Thorsten

    1/1 Photo of Baked Red Mullet in Corsican Style

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Thorsten's Note:

    Mediterranean fish recipes are simple, using typical ingredients and bring out some of the most wonderful flavours. Using fully ripe tomatoes, olive oil and anchovis give this Corsican recipe for Rougets (red mullet) its typical flavour. The preparation is very easy, but the outcome is fantastic, fish full of flavours, bringing back memories of summer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven (425 F, 220 C).
    2. 2
      Dice the tomatoes and put into small bowl and add parsley. Salt slightly and add some pepper too. Set aside.
    3. 3
      Clean the fish and pat dry with paper towels. Salt and pepper to taste.
    4. 4
      Put olive oil into oven proofed dish. Add finely chopped anchovis fillets and sliced garlic.
    5. 5
      Cook in the oven for about 5 minutes. Then take it out of the oven.
    6. 6
      Add the tomatoes and mix. Put red mullets on top. Sprinkle with breadcrumbs. Arrange butter in small pieces on breadcrumbs.
    7. 7
      Put in the oven and bake for about 15 minutes or until fish is done. Fish is done, when it flakes easily or when dorsal fin can easily be removed.
    8. 8
      Serve hot and enjoy.
    9. 9
      NOTE: You should use Red Mullet (whole fish for this recipe.

    Ratings & Reviews:

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    Nutritional Facts for Baked Red Mullet in Corsican Style

    Serving Size: 1 (385 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 465.3
     
    Calories from Fat 202
    43%
    Total Fat 22.5 g
    34%
    Saturated Fat 7.4 g
    37%
    Cholesterol 129.8 mg
    43%
    Sodium 446.4 mg
    18%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 2.2 g
    8%
    Sugars 4.1 g
    16%
    Protein 48.2 g
    96%

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