Dinner

Rouget Rôti à la Niçoise with Anchovy-Caper Vinaigrette

Name: Rouget Rôti à la Niçoise with Anchovy-Caper Vinaigrette
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole red mullet (400–450g each, cleaned, gutted, scaled); 200g small fingerling potatoes, halved lengthwise; 120g haricots blancs (cooked or canned, drained); 120g green beans, trimmed; 2 large eggs; 60ml extra-virgin olive oil; 30ml red wine vinegar; 4 anchovy fillets, minced; 2 tbsp capers, rinsed; 3 garlic cloves (1 minced, 2 sliced); 50g unsalted butter; 2 tbsp chopped flat-leaf parsley; Sea salt, cracked black pepper; Lemon wedges

Whole roasted red mullet crowned with a vibrant tangle of charred green beans, haricots blancs, roasted potatoes, hard-boiled egg, and Niçoise olives. A silken anchovy-caper vinaigrette and noisette-brown butter tie everything together with briny, buttery elegance.

806cal 42gprotein 28gcarbs 59gfat 16min prep 24min cook 2serves

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