One-pot red mullet

The following recipe is a carefree way to cook small red mullet fillets. This tasty and very healthy recipe works with any firm small fish fillets. The sauce is first cooked in a heavy casserole, such as Le Creuset, the fish is added and the dish is then baked in the oven.

This method of cooking fish is quite common in the Mediterranean countries. I once had a super monk fish tail in Spain which was cooked this way according to the waiter. The bigger fish pieces just need more time in the oven.

2 servings

250- 300 g small red mullet fillets
3 tbsp. olive oil
1 shallot, chopped
1 clove garlic, minced
2 tomatoes, chopped
50 ml white wine
50 ml good tomato sauce
3 tsp. capers
Freshly ground black pepper
Chopped basil leaves

Preheat the oven to 200° C.

Warm 2 tbsp. olive oil in a heavy casserole over medium heat and sauté the shallot and garlic for about 5 minutes. Add the tomatoes and white wine and continue cooking for 5 minutes more. Stir in the tomato sauce, capers, and black pepper and let simmer for a few minutes.

Roll the small fish fillets and place in the casserole so that they are nicely surrounded by the tomato sauce. Sprinkle with 1 tbsp. olive oil and bake in the oven for 10 minutes until the fish is cooked.

Decorate with chopped basil and serve with some vegetables and new potatoes or rice.