Red Mullet with Fennel Salad

Main Dishes • Russian

Time 30 minutes

Ingredients 6

Servings 4

Description

Red mullet can easily be substituted with any other firm white fish: sea bass, branzino, or dorado. For aesthetic reasons, it's better to either use fish with the head or already prepared fillets.

Ingredients

Red mullet fillet 4 pieces
Fennel 1 head
Lemon 2 pieces
Parsley 2 bunches
Olive Oil 5 tablespoons
Fish Oil 2 tablespoons

Step-by-Step Guide

Step 1

Thaw the fish on the top shelf of the refrigerator.

Step 2

Clean the fish from scales and entrails and place it on a kitchen towel.

Step 3

Bring the fish to room temperature.

Step 4

Preheat the oven to 375°F in the broil mode.

Step 5

Place a tray filled with water at the bottom of the oven to catch the liquid and juices from the fish.

Step 6

For the sauce, mix the juice of half a lemon with the fish seasoning (2 tablespoons) and olive oil.

Step 7

Thoroughly dry the fish with a kitchen towel inside and out, and brush the sauce inside and outside using a culinary brush.

Step 8

For added aroma, you can place a bunch of parsley inside each fish.

Step 9

Place the fish on the rack and bake in the oven under the broil setting for about 15 minutes.

Step 10

Meanwhile, prepare the salad.

Step 11

Grate the fennel on a coarse grater or do the same using a food processor.

Step 12

Finely grate the lemon zest. Squeeze the juice from half a lemon.

Step 13

Mix the fennel with the lemon zest in a salad bowl.

Step 14

For the dressing, mix 1 tablespoon of lemon juice with three tablespoons of olive oil.

Step 15

Dress the fennel slaw with this mixture and mix well.

Step 16

If the fennel bulb is large, you can add more dressing in a similar proportion.

Step 17

Remove the fish from the oven, take out the parsley, and serve with the fennel slaw and a wedge of lemon.