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Red Mullet and Anchovies

Antonizoon edited this page Aug 13, 2014 · 3 revisions


  • 8 small red mullets (#150g each)
  • 4 firm tomatoes
  • 4 anchoves filet in oil
  • 2 tablespoons olive oil
  • a small bouquet of fresh coriander
  • salt, pepper
  • 4 sheets of tinfoil

The Making

  • Peel the tomatoes and remove the seeds
  • cut them a bit and have them reduce on low heat in a gripless pan
  • add the gorssly chopped anchoves filets and the olive oil
  • add salt (if necessary, anchoves are pretty salty anyway), pepper
  • clean and remove the scales of the red mullets
  • wipe them and put them 2 by 2 on tinfoil sheets
  • cover each of them with the previous preparation and a few leaves of coriander
  • close the tinfoil sheets as airtight as possible and cook in oven for ~10 minutes

Bibliotheca Anonoma

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