Photo: Mike Kenneally
Pan-fried red mullet with sardine on toast and tapenade
17 ingredients
30 min + 30 min
Serves 4
openrecipes
Bursting with bold fish flavours, this fancy fish supper makes an impressive starter.
Estimated Nutrition (whole recipe, rough)
942
Calories
43g
Protein
28g
Fat
123g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sardine | 100g canned drained | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Purslane | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 2 garlic
- 1 shallot
- 1 tbsp sherry vinegar
- 1 sprig fresh thyme
- 4 tomatoestomatoes
- 2 x 125g/4½oz tins sardines
- salt and freshly ground black pepper
- 110g/4oz pitted black olives
- 25g/1oz anchovies
- 10g/½oz drained capers
- 50-75ml/2-3fl oz olive oil
- dash olive oil
- 4 x 125-150g/4½-5oz red mullet
- squeeze fresh lemon juice
- 8 slices sourdough bread
- 50g/2oz sea purslane, blanched and refreshed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes