Red Mullet, Creamed Spinach

I like red mullet as a simple first course, mainly because it's the perfect size for a few bites.  I like to pan sear it, skin side down, for a few minutes until the skin is crispy. I paired it here with the rich, simple taste of creamed spinach and toasted pine nuts for a little crunch.  A squeeze of lemon, a sprinkle of sea salt and this simple starter is out on the table with only about 15 minutes of cooking.

Comments

[james]

this picture is awesome. looks delish!