Red Mullets with Thyme

I dare to say that thyme is a cherish herb in France (more than herbes de province) because I see it all the time in classic recipes of French cuisine. Its association with the red mullet, a fish that reminds me of my childhood, I found it very successful.

In two words:

“True homeland is where we meet people that resemble us”.

Stendhal – Rome, Naples et Florence Tweet
To Start...

difficulty easy
preparation– 5’
cooking - 3’
serves - 1  

Ingredients

  • 2 small red mullets
  • a pinch of fleur de sel or coarse salt
  • 2 turn mills of Kampot black pepper
  • 2 teaspoons of thyme
  • 2 teaspoons of olive oil

Steps

  •  Heat-up a pan
  • Add the olive oil
  • Add the red mullets
  • Season with salt, pepper and thyme ( a teaspoon on each side)
  • Cook for 1min30sec at each side (if the red mullets are bigger, then you should cook them a bit more)
  • Serve with the fig vinegar salad

Inspiration

Today's Papilles & Pupilles

o-o C'est si bon ! o-o

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