Triglie alla Livornese

Name: Triglie alla Livornese (Red mullet Livorno style)
Cuisine: Italian
Ingredients: 400 g polpa di pomodoro or chunky passata; 400 g polpa di pomodoro or chunky passata; 1 garlic clove, finely chopped; 6 tbsp olive oil; 2 tbsp coarsely chopped flat-leaf parsley; 2 tbsp coarsely chopped celery leaves; 8 red mullet fillets, about 80 g each; or 4 small whole fish, about 180 g each, cleaned; 8 red mullet fillets, about 80 g each; or 4 small whole fish, about 180 g each, cleaned; salt and pepper; salt and pepper

Red mullet Livorno style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

An extremely simple dish, which relies on the freshest red mullet you can find.

Ingredients

8 red mullet fillets, about 80 g each; or 4 small whole fish, about 180

Europe
Italy
Fish course
Pescatarian
Gluten-free

Method

To prepare the sauce, fry the garlic in the olive oil until softened, then add the parsley, celery leaves and tomato. Bring to a simmer and allow to reduce gently for a few minutes.

Add the red mullet fillets, with some salt and pepper, and cook gently for about 5 minutes. Serve with boiled potatoes or a little rice.