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    • Stuffed Mullet with Spinach and Feta

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Stuffed Mullet with Spinach and Feta is a delicious and simple dish that can be prepared in under 30 minutes. This dish combines fresh and flavorful ingredients like mullet fillets, spinach, feta cheese, sun-dried tomatoes, and kalamata olives to create a unique and delicious meal. The combination of flavours and textures makes this dish a sure hit for any occasion. The addition of garlic and olive oil gives the dish a richness and depth that will leave your guests wanting more. With its easy preparation and short cooking time, Stuffed Mullet with Spinach and Feta is sure to become a favourite in your household.    
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    Ingredients

    • 4 Mullet Fillets
    • 1/2 cup Spinach, chopped
    • 1/4 cup Feta Cheese, crumbled
    • 1/4 cup Sun-Dried Tomatoes, chopped
    • 1/4 cup Kalamata Olives, chopped
    • 2 cloves Garlic, minced
    • 2 tablespoons Olive Oil
    • Salt and Pepper to taste
    • Lemon wedges for garnish (optional)

    Method

    • Step-by-Step Method for Stuffed Mullet with Spinach and Feta
    • Preheat the oven to 200°C (390°F)
    • Rinse and pat dry the mullet fillets with paper towels
    • Place spinach in a bowl, microwave or steam for 30 seconds until wilted, then cool
    • Squeeze excess moisture from the wilted spinach
    • In a mixing bowl, combine spinach, feta cheese, sun-dried tomatoes, Kalamata olives, and minced garlic
    • Add a pinch of salt and pepper to the stuffing mixture and mix until evenly combined
    • Lay the mullet fillets skin-side down on a baking sheet or clean surface
    • Spoon the spinach and feta stuffing along the center of each fillet
    • Carefully roll, fold, or sandwich the fillets around the stuffing, securing with toothpicks if needed
    • Brush olive oil evenly over the outsides of the stuffed mullet fillets
    • Season the fillets lightly with additional salt and pepper
    • Transfer the stuffed mullet to a lined or lightly oiled baking dish
    • Bake in the preheated oven for 15–18 minutes until the fish is opaque and flakes easily
    • Remove from the oven and let rest for 2–3 minutes before serving
    • Plate the stuffed mullet with a drizzle of the pan juices, if present
    • Garnish with fresh lemon wedges on the side
    • Optional: Arrange additional olives, sun-dried tomatoes, or a small fresh spinach salad alongside for contrast
    • Serve immediately while hot, with extra lemon if desired