Herb-Crusted Mullet Fillet and Sweet Potato Bowl
- Brussels sprouts102 g44 kcal
- Dill1 bunch13 kcal
- Fish sauce264 ml92 kcal
- Mullet fillet327 g383 kcal
- Parmesan cheese19 g80 kcal
- Pearl onion1 piece4 kcal
- Rosemary2 sprig5 kcal
- Sea salt4 g0 kcal
- Sumac4 g11 kcal
- Sweet potato1 piece112 kcal
- Vegetable oil20 ml177 kcal
- Za'atar7 g26 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.