Recipes > Seafood > Mullet > Mullet and Tomatoes

Mullet and Tomatoes


  • 2 mullet
  • 6 tomatoes
  • bread crumbs
  • 1 teaspoonful parsley
  • salt
  • pepper
  • 1 ounce butter


Fillet and slice up the mullet, season each slice with parsley, pepper, and salt. Dip the tomatoes in boiling water, skim and slice them up. Butter a pie-dish, lay in the slices of fish and tomatoes alternately. Cover the top with bread crumbs and little pieces of butter. Cover the buttered paper and bake in a moderate oven for half an hour; take off the paper, and serve hot.

Time: 30 minutes.


The Art of Living in Australia (1893).


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