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    Seared Mullet Fillets with Basil, Datterini Tomatoes and Grana Padano

    4 people
    T220 min


    • 400 g mullet fillets
    • 150 g Datterini tomatoes
    • 100 g Grana Padano
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    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.

    STEP 2

    Cook for 2-3 minutes, add the halved tomatoes and continue to cook for another 2-3 minutes.

    STEP 3

    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.