Cooking time: 10 min - Preparation time: 15 min - Serves 6
Ingredients
6 medium red mullet or 12 small
4 tbsp. pesto sauce
12 thin slices smoked bacon
6 sprigs rosemary or thyme
6 bunches cherry tomatoes
Olive oil
Salt, pepper
Preparation:
1. Gut and scale the red mullet. Open them in half and carefully remove the central bone.
2. Spread each fish fillet with a spoonful of pesto sauce. Close and surround the red mullet with a thin slice of smoked bacon.
3. Secure with a sprig of rosemary or thyme. Cook for 10 minutes on the Kokko, keeping a close eye on the cooking temperature.
4. Serve with cherry tomatoes, roasted for a few minutes.
Tip: Serve with a red wine such as Pinot Noir.
