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Roast Red Mullet Fillet with Charlotte Potatoes, Fennel, Olives and Capers

Roast red mullet fillets over sliced potatoes and fennel with olives, capers, and tomatoes for a delicious Mediterranean-style dinner.

HealthyFishSeafoodMain CourseRoast
Estimated Nutrition
Calories
355.1
kcal / serving
1420.4 kcal total
Carbs
21.5g
per serving
86 g total
Fat
19.6g
per serving
78.4 g total
Protein
23.2g
per serving
92.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Capers
in vinegar, drained
Fruits
1
squeeze
Lemon Juice
NutsSeeds
2
tbsp
Parsley
chopped
1
to taste
Sea Salt
1
to taste
Black Pepper
freshly ground
OilsFats
30
ml
Extra Virgin Olive Oil
plus extra for drizzling
Seafood
4
piece
Red Mullet Fillet
from 2 whole mullets, scaled and filleted
Vegetables
12
piece
Charlotte Potatoes
peeled and sliced into 5mm rounds
1
piece
Fennel Bulb
cut into 1cm half-moon slices
2
tbsp
Black Olives
heaped, pitted, preferably taggiasca
200
g
Tomatoes
datterini or cherry tomatoes, cut in half

Method

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