A king dish that is prepared in a few minutes, we are talking about the recipe of mullet baked with potatoes.
A decorative and effective fish dish, the recipe of baked mullet with potatoes it is perfect for a second to serve even for important dinners.
"Who goes p chistu mar .. chisti pisc ccà pigl", Here is what an ancient Neapolitan saying recites and in itself contains a hidden truth not only referable to the goodness of the fish abundantly fished along the banks of the Gulf of Naples.
In life one of the most important things are the people we are surrounded by, true Neapolitans we love the family and it is precisely to this that we think about if we decide to prepare a tasty dish of mullet roasted with potatoes.
A perfect second to serve to demanding and greedy guests, because of effect but since truly unmistakable taste.
Ingredients
- 2 mullets from 600 gr
- 4 yellow potatoes
- 2 sprigs of fresh thyme
- 2 cloves of garlic
- 1 glass of white wine
- extra virgin olive oil and salt to taste
Prepare the mullet
Clean the fish by eviscerating it and washing it under running water to remove excess blood and the albumin that naturally covers it. Bring a little 'lightly salted water to boil and cook them peeled potatoes and reduced to chunks. If you cook them in advance, you can not cook the meat in the oven too much later.
Bake the mullet
Pass the mullets in the pan, as if they were pieces of meat, blend them with white wine, after heating the oil with garlic and thyme. Add the potatoes positioning them around the fish and seasoning them with the sauce obtained from these. Bake for 2-3 minutes at 180 ° to then serve the whole seasoned with another bit of thyme sfogliato from the sprig.
