Red Mullet with Thyme and Fennel
The combination of fennel's pronounced aniseed flavour and fish cannot be faulted. A touch of thyme adds robustness.
Ingredients
- 4 red mullet scaled and cleaned
- 1 tbsp olive oil
- juice of 1 lemon or lime
- 1 tsp fresh thyme
- 2 sprigs fresh fennel chopped
Instructions
- Wash the fish carefully insideand outand dry. Slash both sides 3 times. Mix the oil, lemon or lime juice and herbs together and coat the fish, rubbing into the slashes and cavity. Cover and chill for one hour.
- Grill for 10 minutes, turning once. Serve with new potatoes and salad.
Calories: 245 kcal
Carbohydrates: 9 g
Protein: 31 g
Fat: 9g
Saturated Fat: 2 g
Cholesterol: 74 mg
Sodium: 159 mg
Potassium: 1031 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 365 IU
Vitamin C: 20 mg
Calcium: 121 mg
Iron: 2 mg