Red Mullet Fillets on Lime and Spinach Salad – A.Herrmann

(*) Thought as tapas for 6 people.

Preheat the oven to 100 °C (convection oven).

Brush an ovenproof dish with a little olive oil. Spread the tarragon leaves evenly in the mold. Place the red mullet fillets skin side up on the tarragon, drizzle with a little olive oil and season with sea salt. Cover the dish with ovenproof cling film and cook the fillets in the heated oven for about seven to ten minutes until translucent.

In the meantime, rinse the lime with hot water, dab dry, grate the zest and squeeze out the juice. Chop the capers and mix with sea salt, lime juice, lime zest, pepper and the remaining olive oil to make a salad dressing.

Mix the salad dressing with the spinach strips, divide evenly among small plates and place the lukewarm red mullet fillets on top.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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