Cortez Mullet Bake

September 29, 2017

cortez mullet bake rich20170929CORTEZ MULLET BAKE by Sandbar Executive Chef Rich Demarse

Fresh, local Cortez Mullet baked on a bed of scalloped potatoes with lemon, herbs, butter and breadcrumbs. Baked and served in a Lodge Cast Iron, heat treated, serving dish.
Serves 4

4 fillets of mullet, should be 4-5 ounces per piece
4 peeled Idaho potatoes sliced into thin slices, about 1/4 inch
4 sprigs of thyme, picked and chopped
1 cup of panko breadcrumbs
2 lemons, zested and juiced
1/4 cup of butter, melted
Salt and black pepper

Fill a small pot with water and add a pinch of salt, heat to a light boil. Add the potato slices and cook until just tender, about 5 minutes. Drain the potatoes and set aside to cool.
Arrange the potato slices on the bottom of the cast iron serving dish. Place the mullet on top of the potatoes. Mix the breadcrumbs, lemon juice and zest, butter and thyme. Place the breadcrumbs on top of the dish in a thin layer. Bake at 350 F for 10 minutes. Serve hot.

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