Levantine
Roasted Red Mullet with Chokada Sauce
| Category: | Meat & Seafood |
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Notes
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Ingredients
| Red mullet, cleaned | ||
| Lemon, sliced | ||
| Flat-leaf parsley, chopped | ||
| Garlic, sliced | ||
| Sea salt | ||
| SAUCE/DRESSING | ||
| Extra virgin olive oil | ||
| Garlic clove | ||
| Flat-leaf parsley, chopped | ||
| Lemon juice | ||
| Capers | ||
| Kalarnata olives, pitted | ||
| Sea salt | ||
| Large red chili, finely chopped | ||
| Pepper |
Preparation
- Marinate the fish and fill with lemon slice, parsley and garlic.
- Sprinkle it with sea salt, pepper and olive oil.
- Place on a baking tray. Cover with butter pepper.
- Bake in a pre-heated oven
Sauce/Dressing
- Blend olive oil, garlic and parsley. Lightly warm it.
- Add lemon juice, capers, olives, chillies and salt.
- Put the fish on a dish and pour the dressing on top.
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