Barabulka in lemon sauce with olives
Cooking time:
30 minutes
Active time:
15 minutes
Complexity:
Easy
Defrost the fish
Fresh mullet smells wonderful of the sea and olives and basil add a Mediterranean twist to the dish, so if you haven't had enough holidays - this recipe is for you!
A glass of white wine and fresh white bread (organic or ciabatta will do) is the perfect romantic dinner!
4
Recipe "Drum in lemon sauce with olives"
Ingredients for 2 servings
Red mullet
500 g
Juice and zest of half a lemon
Olive oil
1 tbsp. spoon
Olives "Manzanilla"
handful
Basil green
a few twigs
Garlic
1 clove
Salt
Freshly ground black pepper
Step 1/5
Defrost the drum in advance in the refrigerator (for example, take it out in the morning, and cook it for dinner).
Step 2/5
Clean the fish from scales, it is not necessary to clean the insides, rinse, dry on a napkin and put in a baking dish.
Step 3/5
Remove the zest from the lemon (only the yellow part), chop the garlic, tear the basil leaves with your hands.
Step 4/5
Squeeze in the lemon juice, add the olive oil and a little salt, beat with a fork until emulsified, then add the zest, garlic and basil, pour the sauce over the fish and mix well.
Step 5/5
Arrange the olives on top and put in the oven, preheated to 190 C, bake for about 15 minutes.
Ingredients for 2 servings
Red mullet
500 g
Juice and zest of half a lemon
Olive oil
1 tbsp. spoon
Olives "Manzanilla"
handful
Basil green
a few twigs
Garlic
1 clove
Salt
Freshly ground black pepper
Nutritional value per 100 g
Calories
154 kcal
Proteins
19 g
Fats
8 g
Carbohydrates
1 g
Saturated fat
2 g
Dietary fiber
0 g
Added sugar
0 g