Red mullet with tomatoes

Red mullet with tomatoes

Triglie al pomodoro

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 red mullet, gutted, trimmed and scaled, about 300g each
6 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
700g polpa di pomodoro or chunky passata
6 basil leaves
salt
pepper
1 lemon, cut into quarters

Method

  1. In a frying pan large enough to hold all 4 fish, heat the olive oil. Add the shallots and garlic, and sauté gently until cooked but not coloured, about 5 minutes. Add the tomato pulp, basil and some salt and pepper to taste, then bring to the boil.
  2. Reduce the heat to medium, add the fish and cook for about 6 minutes on each side.
  3. Serve the fish whole on individual plates with the lemon quarters and topped with some of the intensely flavoured sauce. Good country bread is all that you need by way of accompaniment.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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