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Baked fillet of mullet (mugil cephalus) au gratin

Recipe by Marco Arrigoni
Region: Friuli-Venezia Giulia
Difficulty: Easy Doses: For 4 people
Ingredients

4 Mullet Fillets (2 Mullet 500 g, each),

4 Heaped tablespoons of breadcrumbs,

50 g Butter,

6 Cherry tomatoes,

4 Teaspoons of Taggiasca olives,

Wild fennel, thyme, chives, parsley,

4 Teaspoons, of anchovy oil,

Salt and pepper to taste.

Introduction

The sea flavor of the mullet fillets, go well with an herb-scented breadcrumbs. Cooking done in the oven with butter, gives this dish a delicate taste that is pleasing even to young children.

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