Italian
Baked Mullet with Potatoes and Cherry Tomatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple yet delicious baked mullet dish from Chef Max Mariola, featuring a bed of sliced yellow potatoes and cherry tomatoes, flavored with oregano, garlic, dried tomatoes, and Taggiasche olives. The fish is seasoned with parsley, salt, and olive oil, then baked to perfection.
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- 800 gCefalo Fresco1 whole fish, about 800g
- 4 pcsYellow-Fleshed Potatoesyellow-fleshed potatoes
- 4 pcsPomodori Piccadillicherry tomatoes
- 5 pcsDried Tomatoesdried tomatoes (sun-dried or oil-packed)
- Oreganoto taste
- 1 pcsGarlic1 clove
- Parsleyto taste, chopped
- Extra Virgin Olive Oilto taste, for seasoning
- Taggiasca Olivesto taste (Taggiasche olives)
- Saltto taste
Method
- Peel the yellow potatoes, wash them, and slice thinly.
- Season the potato slices with salt, oregano, and olive oil.
- Add halved cherry tomatoes, garlic cloves, dried tomatoes, and Taggiasche olives to the potato mixture.
- Place the cleaned mullet on top of the vegetable bed.
- Season the fish with chopped parsley, salt, and a drizzle of olive oil.
- Bake in a preheated hot oven until the fish is cooked through (test by inserting a fork or checking the flesh).
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
