Mullet fillet with raspberry sauce

Description

The recipe won't take much time. Place the mullet fillets in a shallow dish. Whisk together olive oil and raspberry vinegar, add a pinch of salt, and pour the mixture over the fish. Cover and let marinate for 1 hour. Meanwhile, whisk all the ingredients for the raspberry sauce in a bowl and season to taste. Wash the salad leaves, place them in a bowl, and pour most of the sauce over them. Toss gently. Heat a skillet over high heat. Cook the fillets for 2–3 minutes on each side. Cut each fillet diagonally in half. Arrange the salad leaves in the center of each plate. Place the mullet fillets on top, drizzle with the remaining sauce, and serve hot.

Instructions