Pan-fried Mullet with Swiss Chard

Arthur Potts Dawson prepares a light fish dish thats as easy to prepare as it is good for you
By Arthur Potts Dawson
Pan-fried Mullet with Swiss Chard
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 2 stems Swiss chard
  • vegetable oil, for cooking
  • 1 lemon, halved
  • butter, for frying
  • 1 red chilli, seeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 red mullet, gutted and filleted

Method

1. Cut the Swiss chard leaves away from their stalks. Dice both the white stalk and the green leaves, keeping them separate.

2. Cook the diced Swiss chard stalks in a pan with a little oil and water for about 5 minutes or until it starts to soften. Add the green part of the leaves to the pan with a squeeze of lemon juice. By this time, the water should have evaporated.

3. In another pan, melt a knob of butter, add the chilli and garlic and cook until the garlic is caramelised. Add the Swiss chard and heat through, then season to taste with salt and freshly ground black pepper.

4. Heat a small amount of oil and a knob of butter in a hot frying pan. Put the mullet into the pan, skin side down, and press lightly down on the fillets to stop them curling and to get a nice crispy finish on the skin. Cook for about a minute on each side.

5. To serve, divide the Swiss chard between two serving plates and put a mullet fillet, skin side up, on top of each.

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