Red Mullet with Potatoes, Belgian Endive, and Celery

Name: Red Mullet with Potatoes, Belgian Endive, and Celery
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 4 fresh red mullets; 4 medium potatoes; 2 celery stalks; 2 Belgian endives; Salt; Pepper; Extra virgin olive oil; 2 tablespoons breadcrumbs; as needed Herb mix,

Giorgina Alexa @cook_giorgina

Padova

A very cheerful, healthy, light, and delicate main course! It comes together quickly and is delicious. I much prefer Western cuisine over Eastern cuisine!

Giorgina Alexa @cook_giorgina

Padova

A very cheerful, healthy, light, and delicate main course! It comes together quickly and is delicious. I much prefer Western cuisine over Eastern cuisine!

Saved

Ingredients

30 minutes

Serves 2 servings

4fresh red mullets
4medium potatoes
2celery stalks
2Belgian endives
Salt
Pepper
Extra virgin olive oil
2 tablespoonsbreadcrumbs
as neededHerb mix,

Saved

Steps

30 minutes

1

Rinse the red mullets well.
2

Fillet the red mullets (set the heads aside if you want to make a sauce for pasta).
3

Peel the potatoes; cut 2 into cubes and 2 into thin slices.
4

Season the red mullet fillets with extra virgin olive oil, salt, pepper, and a little of the herb mix, then sprinkle with some breadcrumbs.
5

Arrange the potatoes and red mullet fillets on a baking sheet. Season the potatoes with salt, pepper, and extra virgin olive oil.
6

Bake in a convection oven at 400°F (200°C) for 13 minutes.
7

Meanwhile, sauté the celery and Belgian endive in a nonstick pan over high heat for 5 minutes, stirring constantly.
8

To serve, start with the potato slices, then add the vegetables, and finally place the red mullet fillets on top, skin side up.