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Roasted Red Mullet with Black Garlic and Autumn Vegetables
Roasted Red Mullet with Black Garlic and Autumn Vegetables

Roasted Red Mullet with Black Garlic and Autumn Vegetables
A sophisticated dish featuring roasted red mullet paired with the deep flavors of black garlic and seasonal autumn vegetables.
Roasted Red Mullet with Black Garlic and Autumn Vegetables
Ingredients:
1
Servings
  • 1
    item
     red mullet
  • 3
    clove
     black garlic
  • 100
    g
     butternut squash
  • 100
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 1
    tsp
     lemon zest
  • 1
    tsp
     thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Roasted Red Mullet with Black Garlic and Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Clean the red mullet and pat dry with paper towels.
  3. Rub the fish with olive oil, salt, and pepper.
  4. Place the fish on a baking tray lined with parchment paper.
  5. In a bowl, toss butternut squash and brussels sprouts with olive oil, salt, and pepper.
  6. Spread the vegetables around the fish on the baking tray.
  7. Roast in the oven for about 20-25 minutes until the fish is cooked through and vegetables are tender.
  8. Meanwhile, mash black garlic cloves into a paste.
  9. Mix black garlic paste with lemon zest and thyme.
  10. Once the fish is done, spread the black garlic mixture over the top of the fish.
  11. Serve immediately with roasted vegetables.
Nutrition Per Serving 398 g Per 100g
Energy 554.5 kcal 139 kcal
Protein 35.5 g 8.9 g
Fibre 6.5 g 1.6 g
Salt 0.2 g 0.1 g
Sugar 4.4 g 1.1 g
Carbohydrates 26.8 g 6.7 g
Fat 38.1 g 9.6 g
  • 1
    item
     red mullet
  • 3
    clove
     black garlic
  • 100
    g
     butternut squash
  • 100
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 1
    tsp
     lemon zest
  • 1
    tsp
     thyme
1
Servings
0

Preheat the oven to 200°C.

Clean the red mullet and pat dry with paper towels.

Rub the fish with olive oil, salt, and pepper.

Place the fish on a baking tray lined with parchment paper.

In a bowl, toss butternut squash and brussels sprouts with olive oil, salt, and pepper.

Spread the vegetables around the fish on the baking tray.

Roast in the oven for about 20-25 minutes until the fish is cooked through and vegetables are tender.

Meanwhile, mash black garlic cloves into a paste.

Mix black garlic paste with lemon zest and thyme.

Once the fish is done, spread the black garlic mixture over the top of the fish.

Serve immediately with roasted vegetables.

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