Lemon mullets a simple and delicious fish main course. How tasty mullets are! The mullet is one of the most flavorful rock fishes. With delicate, white flesh, it is rich in omega 3 fats and minerals like phosphorus and iron. It is a very delicate fish and therefore requires a short cooking time. The recipe I want to tell you about today is for Mullet cooked in a pan with lemon which can be prepared in just a few minutes. Usually, I simply fry them breaded only in re-milled semolina, but today’s recipe will win you over. A few simple ingredients and in a few minutes, you can bring to the table a tasty fish main course with a delightful lemon scent. The longest operation will only be cleaning the fish, but you can also ask your trusted fishmonger for help. I also recommend not missing the recipe for the Sea bass in crazy water and the recipe for Cod fried in batter. Let’s then run to the kitchen and prepare together some delicious Mullet with lemon
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 138.64 (Kcal)
- Carbohydrates 0.31 (g) of which sugars 0.13 (g)
- Proteins 19.42 (g)
- Fat 6.13 (g) of which saturated 1.45 (g)of which unsaturated 1.80 (g)
- Fibers 0.11 (g)
- Sodium 162.22 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan-cooked Mullets
- 1.5 lbs mullets
- 1 clove garlic
- 1 lemon (untreated)
- 1 sprig parsley
- 4 tbsps extra virgin olive oil
- to taste salt
How to prepare Lemon Mullets
First, clean and gut the fish. Also remove the scales. Rinse them under running water and let them drain. Pour 2 tablespoons of olive oil into a pan. Add the mullets, preferably in a single layer. Wash the lemon, cut the peel, just the yellow part, and slice it into thin strips. Squeeze the lemon.
Pour the lemon juice and zest over the mullets. Add the garlic clove, you can use it whole or in small pieces. Season with salt. Add some chopped parsley and a drizzle of olive oil. Cover the pan and let the mullets cook over medium heat for 14-15 minutes. If they tend to dry out too much, add a few tablespoons of water.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover mullets, store them in the fridge in a container for 1-2 days. You just need to reheat them for a few minutes in a pan or in the microwave
Don’t miss the recipe for Meunière-style plaice fillets
