Red Mullet on White Beans with Cherry Tomatoes and Lemon Thyme

Tender red mullet fillets rest on creamy white beans and juicy cherry tomatoes, flavored with garlic, lemon and thyme. A light Mediterranean dish that is on the table in under 30 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g red mullet fillets
• 1 can white beans (drained)
• 250 g cherry tomatoes
• 2 pc garlic cloves
• 3 tbsp olive oil
• 1 pc lemon (organic)
• 1 bunch thyme
• 1 bunch parsley
• 100 ml water
• salt
• pepper

Method

1. Drain and rinse the beans. Wash and halve the cherry tomatoes. Finely chop the garlic, slice the lemon and pick the thyme leaves from their stems.
2. Heat two tablespoons of olive oil in a large pan over medium heat. Briefly sweat half of the garlic in it, then add the tomatoes and fry for 3 to 4 minutes until soft.
3. Add the beans and 100 ml of water, season with salt and pepper, and simmer gently for 5 minutes until the liquid has combined somewhat.
4. Pat the red mullet fillets dry and season with salt. Heat the remaining olive oil in a second pan and fry the fillets skin side down for 3 to 4 minutes until crispy, then flip and cook for another minute.
5. Season the bean and tomato mixture with lemon slices and thyme, place the fish fillets on top and sprinkle with chopped parsley and the remaining garlic.