Grey mullet has a distinctive, almost earthy flavour which works well with robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic. In this recipe by Mark Hix, he makes a green split-pea sauce featuring garlic, cumin and chilli, then simply pan fries the fish. Quick, easy and delicious!
Dr Jenna Macchiochi's nutrition notes:
"Split peas are extremely high in fibre, which aids digestion but also makes this dish filling – helpful if you’re trying to cut back on portion size after Christmas. Like all fish, mullet is protein packed which is highly satiating so you’ll be less likely to snack after eating this delicious dish."
(courtesy of independent.co.uk)
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