Baked Mullet with Roasted Aubergine

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Mullet is a beautiful fish that is usually available around the year. Its not very expensive and is a good source of the Omega3 fatty acids. It has a slightly sweet taste and gets along great with a lil lemony twist.

You need:

  • Mullet. Preferably about 750 grams or so weight when it was whole.
  • A Large Eggplant.
  • 1 or 2 Lemons, which are peeled, deseeded and cut into rings.
  • Garlic.
  • Chilies.
  • Olive Oil.
  • Dill Leaves.
  • Salt.
  • Aluminium Foil.

For the roasted aubergine, simply take a large one. Slice it in half. Lengthwise. Make a diamond pattern cut without reaching the skin. Salt and keel aside for a few minutes. Squeeze out the release water. Stuff garlic and chilly pieces.

For the fish. Pat it dry. Make some slits. Stuff in the lemon, garlic, chilly and dill leaves. Wrap up the fish inside aluminium foil. It should be very loosely packed but no openings in the foil. Note that we did not add any salt to the fish.

Wrap the top of a baking tray with foil. Place the aubergine pieces (skin side up) on one side. Keep the sealed fish beside it.

Into a preheated oven for 40 minutes at 180C. Remove. Let it cool for 5 miutes. Open the fish packet. Flip the aubergine. Back into the oven with just top heat for about 8 minutes.

Remove. You will be able to easily remove the bones from the fish. Plate it along side the aubergine.

Drizzle olive oil.

Enjoy.

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