Pie with red mullet fillets, a simple way to bring a unique dish to the table with a fish main course, a side of zucchini, and a first course of shortcrust pastry. Ideal for a unique dish, an alternative to the usual fish like cod, sole, or sea bream, which are delicious, but red mullet is a bluefish with digestible and lean meat, rich in vitamins and of course omega 3. The only downside is that unfortunately, red mullet has many bones, so you must be very careful, especially if children are consuming the pie with red mullet fillets.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 315.98 (Kcal)
- Carbohydrates 10.85 (g) of which sugars 0.78 (g)
- Proteins 15.43 (g)
- Fat 24.27 (g) of which saturated 3.88 (g)of which unsaturated 1.59 (g)
- Fibers 1.17 (g)
- Sodium 619.06 (mg)
Indicative values for a portion of 110 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
- 8.8 oz red mullet
- 1 zucchini
- 1.8 oz breadcrumbs
- 0.7 fl oz extra virgin olive oil
- 1 tbsp chopped parsley
- as needed salt
- 3.2 oz water
- 2.5 fl oz extra virgin olive oil
- 0.18 oz active dry yeast
- 1 tsp salt
Tools
- Food Processor for julienne
- Parchment Paper
- Baking Pan
- Bowl
- Whisk
Steps
First, let’s prepare the shortcrust pastry with extra virgin olive oil that we will use for the base of our pie with red mullet fillets and zucchini.
The shortcrust pastry is ready, roll it out with the rolling pin and place it in the baking pan with parchment paper.
Let it rest while you season the red mullets.
Clean the red mullets by removing the scales with the tip of a knife, remove the bone, head, and guts. Wash and dry them. Season the mullets with salt, oil, and plenty of chopped parsley.
Place the mullets on the shortcrust pastry in a radial pattern.
Without peeling the zucchinis, wash them and trim the ends, cut them into julienne strips with the appropriate tool.
Sprinkle the zucchinis over the mullets and season with
salt and extra virgin olive oil.
Sprinkle the pie with breadcrumbs and
bake it in the oven at 356°F for 30 minutes.
And here is the pie with red mullet fillets ready
