Fishy Fish

249. Red Mullet with Garlic and Rosemary (Fast Food)

You will see, from my photos below, that I did not use red mullet, but rainbow trout. I knew we wouldn't be able to get red mullet, but when we went shopping this morning, all the white-fleshed-red-skinned fish looked slightly dodgy. "Red snapper", "red fish", "pinky"... I had no idea what they would taste like, so I took the safe route and got my favourite, rainbow trout.

I choose to accompany it with a pared-down version of the noodles with spring onions, shiitake mushrooms and mangetouts. (And by pared down, I mean I used regular onions in place of the spring onions, and omitted the mushrooms).

As for the fish, you start by heating up some orange zest, rosemary and garlic in a pan with oil (I chopped them up using a processor) until sizzling, then frying your fish fillets on both sides.


Sauce

Then you remove the fillets to a warmed plate, and deglaze the pan with white wine or vermouth. Having neither white wine nor vermouth in the house, I used gin. Good old Beefeater gin. It worked a treat.


noodles + fish

Now, the fish didn't look too pretty because the garlic-orange-rosemary mixture went really brown in the pan. Perhaps this problem could be avoided if I were to use a non-stick pan instead of a cast iron one. The flavour was great, however. And the noodles were a great complement. Much like the rice in yesterday's lunch, we've been really missing noodles lately, and slurped them up like nobody's business.


Fish + noodles