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Pan-fried red mullet fillet with chargrilled aubergine and roasted red pepper

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Aldo Zilli

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the fish, heat the oil in a frying pan and season the fish with salt and freshly ground black pepper. Fry the fish for 2-3 minutes on both sides, or until golden-brown and cooked through.

  3. For the red pepper, drizzle a tablespoon of the olive oil over the pepper halves and fry in a hot frying pan for 3-4 minutes, or until the skin is blistered. Transfer to the oven to roast for 10-12 minutes, or until tender.

  4. Heat the remaining oil in a chargrill pan and fry the aubergine and garlic for 2-3 minutes per side, or until golden-brown and tender.

  5. Serve the red mullet on top of the roasted red pepper half, with the aubergine slices to the side.

Ingredients

For the red mullet

  • 1 tbsp olive oil
  • 1 red mullet fillet
  • salt and freshly ground black pepper

For the red pepper and aubergine

  • 3 tbsp olive oil
  • ½ red pepper, seeds removed, halved
  • salt and freshly ground black pepper
  • ½ aubergine, sliced
  • 2 garlic cloves, chopped

Shopping List

Pan-fried red mullet fillet with chargrilled aubergine and roasted red pepper

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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