Mullets in tomato sauce (2)
Instructions
Clean the fish, open the belly, wash and farcitele with half the parsley, and salt them pepatele.
Heat the oil in a frying pan, lay the fish and let them Brown; reduce the heat, bring to cooking, then remove them and keep them warm.
In the same Pan you make season bright focusing the pulp of diced tomato and add salt.
Place the mullet on the serving dish, guarnitele with tomato, finished with the remaining parsley, a little pepper and serve.
Suggested wine: bianco dell'empolese.
Ingredients and dosing for 4 persons
- 800 g of red mullet
- 350 g of tomato pulp
- 2 tablespoons of olive oil
- 2 tablespoons of chopped parsley
- Salt
- Pepper