Italian
Pan-Fried Red Mullet with Pumpkin, Rosemary and Olives
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and flavorful pan-fried red mullet dish with tender pumpkin, aromatic rosemary, and briny Taggiasca olives, perfecet for a light main or starter.
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- 2 pcsTriglieabout 100 g each, whole
- Fresh Spring Onionto taste, finely chopped
- Pumpkina piece, diced
- Rosemaryfresh sprigs
- Taggiasca Olivesa handful
- Chili Peppera pinch, to taste
- Olive Oilas needed
- Watera splash
Method
- Heat olive oil in a large pan and sauté finely chopped spring onion until soft.
- Add diced pumpkin, a splash of water, and fresh rosemary. Cook until the pumpkin is just tender but still holding its shape.
- While the pumpkin cooks, check the red mullet for any remaining scales and remove them. Rinse the fish and pat dry.
- Add the whole red mullet to the pan, along with Taggiasca olives and a pinch of chili pepper (or to taste).
- Cover the pan and cook over medium heat for about 10 minutes, turning the fish once halfway through.
- Serve immediately, spooning the pumpkin and olives over the fish.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
