Great Recipes - Red Mullet with Tomatoes Recipe

  
 

Red Mullet with Tomatoes Recipe

 

Ingredients

  • 4 red mullet (about 175-200g/6-7 oz each)

  • 450g/1 lb tomatoes, peeled, or 400g/14 oz can plum tomatoes

  • 60ml/4 tbsp olive oil

  • 60ml/4 tbsp finely chopped fresh parsley

  • 2 cloves garlic, finely chopped

  • 120ml/14 fl oz dry white wine

  • 4 thin lemon slices, cut in half

  • salt and ground black pepper

Serves 4

Method:

  1. Scale and clean the fish without removing the liver. Wash and pat dry with kitchen paper.

  2. Finely chop the tomatoes. Heat the oil in a saucepan or casserole large enough to hold the fish in one layer. Add the parsley and garlic, and sauté for 1 minute. Stir in the tomatoes and cook over a moderate heat for 15-20 minutes. Season to taste with salt and pepper.

  3. Add the red mullets to the tomato sauce and cook over a moderate to high heat for 5 minutes. Add the wine and the lemon slices. Bring the sauce back to the boil, and cook for about 5 minutes more. Turn the fish over and continue to cook for 4-5 minutes more. Remove the fish to a warmed serving platter and keep warm until needed

  4. Boil the sauce for 3-4 minutes to reduce it slightly, then spoon it over the fish and serve immediately.

Note: To peel fresh tomatoes, use a sharp knife to make a slit in their bases, plunge into boiling water for 30 seconds, or until the skins split, and then plunge into cold water. The skins should then slip off easily.