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Mullet with bergamot sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Camila
@Lamosele- Ingredients
- Recipe
- Mullet fillets with skin3 unit(s)
- Salt to taste
- Black pepper to taste
- Olive oil40 ml
- Each fillet at 120g3 unit(s)
- Season the fillets with salt and pepper.
- Heat the oil in a hot skillet and brown the fish skin-side down until crispy.
- Flip and seal the other side.
- Serve with bergamot sauce, pine nut paçoca and green apple gratin.
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