Red Mullet With Leeks And Stuffed Olives

1. 1

   Sprinkle the lemon juice over the fish. Season with salt and freshly ground black pepper, then dredge in the flour.

2. 2

   Blanch the leeks in salted boiling water for 4 mins. Drain.

3. 3

   Heat 2 tbsp olive oil in a large frying pan, add the fish and cook, turning occasionally, for 12 mins, or until cooked through. Remove from the pan.

4. 4

   Meanwhile, heat the remaining oil in another pan, saute the leeks for 2-3 mins. Season to taste with salt and freshly ground black pepper. Serve with the red mullet, sliced olives, and caper berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.