Photo: Markus Spiske
Red mullet with olives
7 ingredients
Serves 4
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A vibrant fish supper of delicate, flaky mullet with a tomato and taggiasca olive sauce and dressed fennel salad
Estimated Nutrition (whole recipe, rough)
383
Calories
31g
Protein
24g
Fat
11g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 tomatoes
- olive oil
- 1 anchovy fillet, finely chopped
- 8 medium or 12 small fillets red mullet
- a good handful taggiasca olives (these are purple-black brine-cured olives)
- a handful basil leaves
- 1 fennel bulb , shaved and dressed, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes