Red Mullet in Yogurt Marinade

Rinse the cucumber, cut into quarters lengthwise, remove the seeds, dice and place in a roasting dish. Remove the skin from the mangoes, remove the flesh from the core and dice, add to the cucumber form. Cut off green pepperoni and sprinkle on top.

Grate fresh ginger over the vegetables. Then spread the yogurt evenly over the top and mix well. Coarsely grind cumin and coriander seeds and sprinkle over yogurt-vegetable mixture. Sprinkle generously with salt.

Season the red mullet fillets on both sides with salt and pepper and place them on the yogurt-vegetable mixture. While doing this, press the fillets well into the mixture so that a little bit of the yogurt sauce also spreads over the fish, drizzle with a little bit of olive oil. Bake the fish for 10 min. Bake in the oven at 200 °C. Before serving, sprinkle a tiny bit of coarsely plucked fresh cilantro on top.

Briefly bake the pita breads on a broiler in the stove and bring to the table with the red mullet and vegetables.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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