Red Mullet Fillet with Zucchini

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 Herbs of your choice
• 2 2 cloves garlic
• 3 4 courgettes
• 4 4 fillets of red mullet
• 5 4 tablespoons olive oil
• 6 Salt
• 7 Pepper
• Total weight: 1,480 grams

Times:

Preparation	Cooking	Start to finish
20 min.	9 min.	25 min.

Step by step recipe

1	Wash and dry the herbs (in this case, bay leaves, thyme, and marjoram). Crush 2 cloves garlic with the flat side of a knife. Set aside.
2	Prepare 2, choosing small, firm zucchini.
3	Cut the zucchini into julienne strips; a mandoline is ideal for this. Don't use the softer center of the zucchini—only the firmer outer part. Set aside.
4	Prepare the 3 fillets, wash them, pat them dry, and carefully remove all the bones. Season the flesh side with salt and pepper.
5	On the skin side, make three cuts in each fillet with a knife to prevent it from warping during cooking, and season lightly with salt.
6	Pour 4 tablespoons olive oil into a skillet over medium heat, and when it's hot, add the herbs and garlic. Stir for 1 minute to infuse the oil with flavor, then place the red mullet fillets skin-side down.
7	Cook for 1 or 2 minutes, then flip the fillets and cook for 1 or 2 minutes on that side as well.
8	Place the fillets on a warm plate, cover them with a sheet of aluminum foil, and keep them warm.
9	In the skillet, remove and discard the herbs and garlic, then add the julienned zucchini. Cook quickly, stirring constantly; the zucchini should remain slightly firm.
10	Serve on a plate: a fillet of red mullet on a bed of julienned zucchini. Drizzle with a little olive oil and garnish with a sprig of marjoram or another herb.

Remarks

You can adapt this recipe to use other seasonal fish.

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