Baked Fish with Bay Leaves and Hummus

Soak the chickpeas in water for one night, then make in enough water for 1, 5 hours, drain and drain.

Chickpeas with yogurt in a hand mixer form and finely grind.

Stir in sesame seeds, season with salt and pepper. Fill the quantity into a buttered gratin dish, sprinkle with pine nuts, butter flakes and a little bit of paprika powder. Bake in the oven heated to 180 degrees (convection) for about 25 minutes.

Score the skin of the washed red mullets a few times and rub with a little salt. Crush the bay leaves in a mortar. Melt clarified butter with cumin, garlic and bay leaves. Place red mullets in a gratin dish and baste with melted clarified butter, add diced tomatoes. Bake in the oven heated to 180 °C (convection oven) for about 15 min.

Drizzle the baked fish with a little bit of juice of a lemon and bring it to the table with the chickpea puree (hummus).

Tip: Use creamy natural yogurt for an even finer result!

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