Herb-Crusted Mullet Fillet and Sweet Potato Bowl
Autor: Andrii M.
- Batat1 szt.112 kcal
- Cebulka perłowa1 szt.4 kcal
- Cefal327 g383 kcal
- Kapusta brukselska102 g44 kcal
- Koperek1 pęczek13 kcal
- Olej roślinny20 ml177 kcal
- Parmezan19 g80 kcal
- Rozmaryn2 gałązki5 kcal
- Sos rybny264 ml92 kcal
- Sól morska4 g0 kcal
- Sumak4 g11 kcal
- Za'atar7 g26 kcal
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Tender mullet fillet paired with brussels sprouts and pearl onion and sweet potato, finished with dill and rosemary and a hit of za'atar and sumac. 1. Pat the mullet fillet dry and season with sea salt, za'atar and sumac. 2. Heat vegetable oil in a heavy pan and sear the mullet fillet until it develops a deep golden crust, about 20 minutes. 3. Add brussels sprouts and pearl onion to the pan and cook until just tender, stirring in dill and rosemary for fragrance. 4. Cook the sweet potato separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of fish sauce and a scattering of parmesan cheese before serving hot.