Photo: Mike Kenneally
Roast red mullet with tarragon & pancetta
7 ingredients
20 min
Serves 4
openrecipes
This white, flaky-textured fish has an exquisite taste that takes well to robust Mediterranean flavours and herbs
Estimated Nutrition (whole recipe, rough)
222
Calories
5g
Protein
17g
Fat
13g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 x 350g red mullet , scaled and gutted or 8 x 100g/4oz red mullet fillets
- small bunch tarragon , leaves roughly chopped
- 3 tbsp olive oil
- 1 garlic clove , crushed
- 100g diced pancetta or smoked bacon
- 1 red onion , thinly sliced
- 2 tbsp balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes