Italian cuisine · Fish & Seafood

Red Mullet Livorno-Style

Red mullet from Livorno, lightly floured and seared, then finished in a tomato sauce with garlic and white wine.

Ingredients · for 4 servings

• 8 red mullet (cleaned, about 120g each)
• 400g passata (strained tomatoes)
• 3 garlic cloves
• 1 red chili
• 100ml white wine
• 60g flour
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the red mullet, pat dry, and season inside and out with salt and pepper; slice the garlic thinly, cut the chili into rings, and chop the parsley.
2. Dredge the fish in flour, tap off the excess, and sear in 4 tbsp hot olive oil for 2 min per side, until a light golden crust forms.
3. Carefully lift out the mullet and set aside, so they don't fall apart during braising.
4. Add the remaining oil to the pan, gently sweat the garlic and chili for 1 min, and deglaze with white wine; let it reduce for 2 min.
5. Pour in the passata and simmer uncovered for 10 min, until the sauce thickens, then season with salt and pepper.
6. Return the fish to the sauce, cover and finish cooking for 5 min, sprinkle with parsley, and serve straight from the pan.