Pan-fried red mullet, cous cous and summer salad leaves
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fillets red mullet | |
| 200 | grams | Cous cous |
| 1 | Red pepper; diced | |
| 1 | Yellow pepper; diced | |
| Olive oil | ||
| 1 | small | Onion; diced |
| Lemon juice | ||
| Mint leaves | ||
| Rocket | ||
| Watercress | ||
| Chervil | ||
Directions
Place cous cous in heatproof bowl. Pour on boiling water and stir continuously for 3 minutes. Add lemon juice and olive oil while continuing to stir. Leave to stand and absorb moisture. Add diced peppers, onions and mint leaves. Season well and chill for a short while. Place on dish. Pan fry the mullet and place on top of cous cous.
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Carlton Food Network
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