Rouget fillets with panisses and wilted spinach


Rouget fillets with panisses and wilted spinach

In the following recipe, red mullet fillets, filets de rouget, are fried in olive oil with some capers and decorated with parmesan shavings and fresh basil. They are served with roasted panisses  topped with sliced almonds and wilted spinach. Panisses can be replaced by rice or lentils. 

This makes a perfect end of summer dinner on the terrace with a glass of chilled rosé.

2 servings

About 250 g rouget fillets

Olive oil

2 tsp. capers

Parmesan shavings

About 2 sprigs of basil

3 panisses, chickpea cakes

3 tbsp. sliced almonds

A small bag of baby spinach

1 clove garlic, minced

Preheat the oven to 200° C, roast

Place the panisses in an oven-proof dish and spread 1 tbsp. of sliced almonds on each. Drizzle over a little olive oil and roast for about 10 minutes until the almonds are golden brown.

Wash the basil and let dry on a kitchen paper. Then slice the leaves and set aside for decoration. Shave some parmesan on a plate and set aside.

Clean the rouget fillets. Warm 2- 3 tbsp. olive oil in a frying pan over medium heat and fry the fish on both sides starting with the skin side. Add the capers to the pan.

Meanwhile warm 1 tbsp. olive oil with the minced garlic in a casserole over medium heat. Then quickly cook the spinach until wilted.

Divide the panisses and rouget fillets on the plates and drizzle some olive oil from the pan over the fish. Decorate with parmesan shavings and basil and serve with spinach.


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