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Whole red mullet with tomato and olive oil
Whole red mullet with tomato and olive oil
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 8 small red mullet (about 150g each) or other small white-fleshed fish
  • 40.00 ml plain flour (seasoned with salt and pepper)
  • 125ml olive oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 2 small carrots, thinly sliced
  • 11.20 gm tomato paste
  • 400g canned chopped tomatoes
  • 1 bay leaf
  • 250ml white wine
  • 1/2 lemon
  • Chopped flat-leaf parsley, to serve
  • Lemon wedges, to serve
Instructions:
  • Dredge fish in flour, gently tapping off any extra. Heat half of the oil in a large pan over medium-high heat.
  • Cook the fish in batches if needed until golden on each side, for about 2-3 minutes. Set aside once cooked.
  • After cooking the fish, gently wipe the pan and reduce heat to low. Add the rest of the oil, along with onion, garlic, and carrot. Sauté for 5 minutes or until softened. Stir in tomato paste, tomatoes, bay leaf, and wine, and let it simmer for 15 minutes. Finally, place the fish back in the pan and cook for an additional 5-6 minutes.
  • Transfer the dish to a serving platter and allow the fish to cool to room temperature before serving.
  • Top with a squeeze of fresh lemon juice, sprinkle with chopped parsley, and generously drizzle with extra olive oil. Serve alongside lemon wedges.

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