Seared Mullet Fillets with Basil, Datterini Tomatoes and Grana Padano
| Difficulty
Facile
|
Preparation  20 min
|
Servings for
4 people
|
Ingredients
400 g mullet fillets
150 g Datterini tomatoes
100 g Grana Padano
extra virgin olive oil
salt
pepper
Preparation
Rinse the mullet fillets and pat dry; place them with a drizzle of extra virgin olive oil in a non-stick pan lined with a sheet of parchment paper.
Cook for 2-3 minutes, add the halved tomatoes and continue to cook for another 2-3 minutes.
Add the chopped basil and mint and cook for 1-2 minutes more. At the end, season with salt and pepper.
Serve the mullet fillets hot with shavings of Grana Padano.
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