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    Red Mullet with Marcona Almonds, Capers and Nut Brown Butter

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    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins

    Nothing beats the rich taste of red mullet, the delicate meat resembles shellfish flavours from the Mediterranean coast. In this easy red mullet recipe, we keep things simple by pan frying the fillets and serving them with a classic nut-brown butter made with capers, marcona almonds and chopped parsley. For an extra zing, we season the fish with sherry vinegar.

     

    Total Time 15 mins
    Serves 2 people
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    Chef's Profile

    Javier De La Hormaza

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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