| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, At, Ballymaloe, Year | 6 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 115 | g | Onions, sliced |
| 1 | Clove garlic, crushed | |
| 900 | g | Ripe tomatoes, peeled |
| Salt and freshly ground | ||
| black pepper | ||
| Sugar | ||
| 1 | T | Freshly chopped mint or torn |
| basil | ||
| Grey sea mullet with | ||
| skin on | ||
| Extra virgin olive oil | ||
| Salt and freshly ground | ||
| white pepper | ||
| Flat leaf parsley or chervil | ||
| leaves |
INSTRUCTIONS
Tomato fondue: Heat the oil in a non-reactive saucepan. Add the sliced onions and garlic, toss until coated and cook, covered on a low heat until soft. It is vital that the onions are completely soft before the tomatoes are added. Slice the fresh or tinned tomatoes and add to the pan with all the juices. Season with salt, pepper and sugar. Add a generous sprinkling of chopped mint or torn basil. Cook, uncovered for 10-20 minutes or more, or until the tomato softens. Preheat the oven to 230C/450F/gas 8. Score the fish skin quite deeply to prevent it from curling. Heat a thin film of extra virgin olive oil in a non-stick pan to just before smoking point. Season the fillets and place skin-side down in the pan until a nice crust forms. Turn the fillets over and complete cooking skin-side up in the oven. To serve to a piece of roast fish skin-side uppermost on a hot plate. Garnish the plate with two dollops each of tomato fondue. Sprinkle with flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil and serve immediately because the skin loses its crispness quite quickly. DISCLAIMER(c) 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)
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Calories: 70
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 317mg
Potassium: 473.2mg
Carbohydrates: 11.4g
Fiber: 4.2g
Sugar: 4.8g
Protein: 2.8g