Red Mullet schnitzels served with parsnip puree

Visit a Blue Island Fish Market for your fresh Red Mullet Fillets

Prepare all the ingredients:

1. Prepare the parsnip puree

2. Bread the Mullet fillets

3. Bake the Mullet fillets

4. Serve

Method of execution 

In a saucepan pour the milk, water and add the parsnips, salt, pepper and thyme. Cook on medium to low heat for 20 to 25 minutes. As soon as the parsnips soften, set aside from heat and remove the thyme.

Mash the parsnips by adding yogurt and a few drops of olive oil.

Prepare the marinade for the fish in a deep dish by adding the olive oil, vinegar and milk. Add the fillets, the thyme and mix. Chill in the fridge for about 15-20 minutes.

Pour the egg mixture in a deep dish, and in a second one mix the oats with salt, pepper and lemon zest.

Remove the mullet fillets from the marinate and bread them one by one dipping, first in the egg mixture and then coating with the oat mixture. Finally place the fillets on a baking tray lined with non-stick baking paper and bake at 180 °C for 12 – 15 minutes.

Serve with the parsnip puree.

Chef Christos Noel Bassil

Nutritional supervision: Dr. Christina Koni Dietician