World Cuisine

Ingredients
  • 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
Directions

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.

Like This? Try These
More on Food