Rougets stuffed with anchovy and zucchini purée

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Rougets stuffed with anchovy and zucchini purée

Rougets stuffed with anchovy and zucchini purée




Rougets stuffed with anchovy and zucchini purée
Rougets stuffed with anchovy and zucchini purée



Ingredients
Number of people
-
4
+

4 red mullets

4 zucchini

1/2 lemon

3 cloves of garlic

10 basil leaves

100 g black olives

6 anchovy fillets in olive oil

1 teaspoon coriander seeds

4 tablespoons of olive oil

2 tomatoes

lettuce leaf

Pepper

Salt




Preparation 
TOTAL TIME: 50 MIN
Preparation: 20 min
Cooking time: 30 min
Step 1
Preheat the oven to thermostat 7 (210 °C).
Step 2
Slice 2 cloves of garlic and pitted the olives.
Step 3
Clean and cut the courgettes into slices. Fry them in a frying pan with garlic and coriander seeds. Add 2 tablespoons of olive oil and season. Simmer over low heat for 20 minutes.
Step 4
Clean and empty the red mullets. Mix the anchovy fillets with the remaining garlic clove and olives. Fill the red mullets with this stuffing and surround them with basil leaves.
Step 5
Place the red mullets in a bowl and cover them with a tablespoon of olive oil. Season and put in the oven for 10 to 15 minutes.
Step 6
Purée the courgettes and add the remaining oil and juice of the half lemon.
Step 7
Wash the salad leaves and place them on the plates with the quartered tomatoes. Put a red mullet on each plate and garnish with zucchini and black olives.
I add my grain of salt









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