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Red Mullet With Aubergine And Lovage Pesto

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Food networ, Food4 4 Servings

INGREDIENTS

2 Aubergines, cut lengthways
into
1cm slices
Salt
2 T Olive oil, up to 3
8 Red mullet fillets
Butter for greasing
1 c Mixed lovage and parsley
leaves about half and
half
50 g Freshly grated parmesan
cheese
40 g Pine nuts
2 Garlic cloves, crushed
100 Olive oil
Salt and freshly ground
black pepper

INSTRUCTIONS

First prepare the pesto. Place all the ingredients in a blender or
food processor and blend to a smooth sauce. Season to taste, then  turn
into a small bowl.  Lay the aubergine slices in a single layer on a
baking sheet.  Sprinkle with salt and leave for 30 minutes. Preheat the
oven to  200C/400F/gas 6.  Rinse the aubergines well under cold water
and dry on paper towels.  Heat the oil in a pan, add the aubergines and
cook until browned on  both sides.  Remove and keep warm in the oven.
Add more oil to the pan if necessary. Add the mullet fillets, skin
side down and cook for 1-2 minutes. Transfer the fish to a buttered
baking sheet and cook in the oven for 3-6 minutes.  To serve, arrange 2
aubergine slices on individual warmed serving  plates, then place a
mullet fillet on each. Spoon a little of the  pesto on to the plates,
then serve immediately.  DISCLAIMER© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 917
Calories From Fat: 539
Total Fat: 60.8g
Cholesterol: 200.4mg
Sodium: 1439.6mg
Potassium: 996.2mg
Carbohydrates: 20.9g
Fiber: 5.5g
Sugar: 1.1g
Protein: 70.1g


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