Red mullet Mallorcan style

Ingredients for 4 servings:

• 8 m.-sized fish(s) (red mullet), ready to cook
• ½ lemon(s), the juice
• Salt
• Pepper, black, freshly ground
• 2 m.-sized onion(s)
• 3 garlic cloves
• 1 kg bell pepper(s), large, red
• 150 g flour
• 6 tbsp olive oil
• 1 tsp paprika powder, medium hot
• 1 tsp anise
• 1 tsp thyme
• ¼ liter white wine, dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

mol – roger a la mallorqina

Rinse the red mullet inside and out with cold water. Drizzle with lemon juice, season with salt and pepper, and chill. Peel the onions and garlic, finely chop the onions, and thinly slice the garlic. Clean the bell peppers and halve them lengthwise. Remove the stems, seeds, and membranes, and cut into small cubes. Place the flour in a plate. Toss the red mullet in it and lightly tap off any excess flour. Heat 3 tablespoons of olive oil in a large pan and fry the fish until golden brown on both sides. Remove and drain on kitchen paper. Preheat the oven to 175°C. Heat 2 more tablespoons of olive oil in the pan and sauté the onions, garlic, and diced bell peppers. Season with paprika, anise, thyme, salt, and pepper and sauté for 5 minutes. Deglaze with the white wine and simmer for about 5 minutes. Brush a large gratin dish with the remaining oil and add the red mullet. Spread the contents of the pan on top and cook everything for 20 minutes on the middle rack of the preheated oven. Serve with small, whole grilled or roasted potatoes. Tip: If you don’t like bones, you can also try this recipe with red mullet fillets.