Seared Mullet Fillets with Basil, Datterini Tomatoes and Grana Padano
Ingredients400 g mullet fillets
150 g Datterini tomatoes
100 g Grana Padano
extra virgin olive oil
PreparationRinse 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.