People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 4-6 filleted mullet
  • 1 eggplant
  • 16-20 cherry tomatoes
  • 150 ml. soy sauce
  • 1 tablespoon balsamic reduction
  • Olive oil
Preparation
  1. Dice the eggplant into small cubes and saute along with the cherry tomatoes in a little olive oil until golden brown. Add the soy sauce and balsamic reduction, allow it to evaporate for a few seconds and remove from heat. Be careful not to burn the soy sauce.
  2. Cover the mullet fillets with hot oil (about 60ºC) for about 3 minutes.
  3. Serve with a garnish of lemon thyme leaves.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy