Stewed red mullet
Instructions
Saute the parsley and garlic in a tablespoon of olive oil, add the tomato sauce, chilli, salt and a little water; do narrow in focus.
In an ovenproof dish you heat a few spoonful of oil and make yourself comfortable clean and the fish flour: rosolatele a moment, add salt, then rigiratele on the other side with great finesse lest it break.
Sprinkle over the wine, let it evaporate, then cover with the prepared sauce aside.
Passed in hot oven for a few minutes and send to the table in the baking pan.
Ingredients and dosing for 4 persons
- 4 mullet from 200 g each
- 1 handful of parsley leaves
- 1 clove of garlic
- 2 tablespoons of restricted tomato sauce
- Chili powder
- Salt
- Olive oil
- Little of white flour
- 1/2 cup of dry white wine