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Oven-Baked Mullet Pieces

A wonderfully simple and tasty way to feed your family! Oven-baked mullet pieces make a perfect dinner for everyone — kids and adults alike know how good fish is for you. And when it takes so little effort, time, and money to make, that's a real bonus! Following this recipe, you get the main course and a side dish all at once. Just give it a try — juicy, tender fish with fragrant potatoes will win everyone over!

JozhykAuthor avatar
Recipe author
Mullet pieces in the oven
Mullet pieces in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 11 g
Fats 5 % 1 g
Carbohydrates 43 % 9 g
104 kcal
GI: 100 / 0 / 0
    1. First, preheat the oven to 350°F (180°C). For fish that's juicy inside with an appetizing crust outside, you want to put it into an already-hot oven. 2. Peel the potatoes and rinse them under running water. Put them in a pot of water and boil for 15–20 minutes (depending on the variety) until half-cooked, then cut into pieces. 3. Clean the mullet, remove the innards, and take out the gills. Rinse the fish well under running water and pat it dry with a paper towel. Cut the mullet into medium pieces and arrange them in a suitable baking dish that you've brushed with olive oil. 4. To give the mullet a savory flavor and nice aroma, season the fish well. In a separate bowl, mix the salt with dry fish spices (store-bought is fine). Rub the mixture thoroughly all over the mullet pieces, including inside the fish. Cut one lemon in half and slice it into wedges. Tuck lemon wedges around and inside the fish. Rinse, dry, and finely chop the parsley. Tuck some of it in with the fish and save the rest to garnish the finished dish. Arrange the boiled, cut-up potatoes around the mullet. Squeeze the juice from the second lemon and drizzle it generously over the fish and potatoes. 5. Bake the fish and potatoes in the preheated oven for 30–40 minutes, depending on the size of the fish. When the flesh is white inside and pulls away easily from the bone, the mullet is done and you can take it out. Garnish the baked mullet and potatoes with chopped parsley and serve! An incredibly simple, delicious dish is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Boiled mullet - 115  kcal/100g
  • Fresh mullet - 124  kcal/100g

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