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    • Roast Red Mullet with Tarragon and Pancetta

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 279; Fat 19g; Carbs 4g; Fibre 1g; Protein 24g; Sodium 1.5g
    This white, flaky-textured fish is very flavorful and pairs well with Mediterranean flavours and herbs.
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    Ingredients

    • 8 red mullet fillets, about 100g each
    • tarragon leaves, roughly chopped
    • 3 tablespoons olive oil
    • 1 garlic clove, crushed
    • 100g diced pancetta
    • 1 red onion, thinly sliced
    • 2 tablespoons balsamic vinegar

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Transfer to a serving platter and cover loosely with foil to keep warm.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.