World Cuisine

  • 2 tablespoons olive oil
  • 25 g (1 oz) butter
  • 2–3 garlic cloves, finely sliced
  • 2 x red mullet, gutted and cleaned, approximately 250 g (9 oz) in total
  • sea salt
  • 2 tomatoes, finely sliced
  • 1 lime, finely sliced
  • small bunch of flat leaf parsley, finely chopped, to garnish
  • 1 lemon, cut into wedges, to serve

Heat the olive oil and butter in the base of a tagine over a medium heat, stir in the garlic and cook for 1–2 minutes until it begins to colour. Place the fish in the tagine and cook for approximately 2 minutes on each side until lightly brown.

Remove the tagine from the heat, scatter a little salt over the fish and arrange the slices of tomato and lime over the top of the fish.

Cover and place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes. Remove the lid and bake for a further 5 minutes until the fish is cooked through. Scatter the parsley over the top and serve with wedges of lemon to squeeze over the fish.

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