Mullet with vegies
Ingredients:
onion (1 kg), fresh ripe tomatoes (1.5 kg), carrots (2 pcs.), fresh peppers (2 pcs.), mullet (1-2 pcs.), pickled gherkins, dried hot peppers (1-2 pcs.), allspice, black peppercorns, bay leaf, sunflower or olive oil (about 150 g), salt, sugar (2 tbsp.)
- for serving: fresh mint, fresh chili peppers (1-2 pcs.)
Method:
Chop the onions in large pieces, add to them the tomatoes – peeled, chopped and mashed, the diced carrots and the peppers cut in larger stripes. Season to taste with salt, sugar, allspice, bay leaf and black pepper. Stir sunflower or olive oil into the mixture. Clean the mullet, remove its head and tail, cut it into 2-3 pieces and salt it. Spread part of the vegie mixture in a baking dish. Over it, arrange the fish pieces after each piece has been rolled in flour. Add the rest of the vegie mixture to cover the fish. Arrange the pickled gherkins sliced into rings on top. Put also 1-2 dried hot peppers. Bake in the oven for 45 min. without covering. Serve with fresh mint and 1-2 fresh chili peppers.
