Triglie alle Olive

Name: Triglie alle Olive (Red Mullet with Olives)
Yield: For 4
Cuisine: Italian
Ingredients: 4 tbsp passata; 200 g (7 oz) tomatoes, peeled, deseeded and cubed; 85 g (3 oz) small tasty black olives, ideally ligurian taggiasca; 4 anchovy fillets, coarsely chopped; Salt and pepper; Salt and pepper; 8 whole fresh red mullet, each weighing about 125 g (4½ oz), or 4 weighing about 250 g (9 oz), cleaned and scaled; 3 tbsp finely chopped parsley; 85 g (3 oz) small tasty black olives, ideally ligurian taggiasca; 3 tbsp extra-virgin olive oil; 1 garlic clove, finely chopped

Red Mullet with Olives

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

In Liguria it is still possible for those with a very good relationship with their local fishmonger to obtain wonderful fresh red mullet. Combine this with the local olive oil, olives and some herbs and you have a superb dish. For those who dislike the many bones in small fish, you can use fillets from larger-sized fish.

Ingredients

8 whole fresh red mullet, each weighing about 125 g (4½ oz), or 4 weighing about

Method

Heat the olive oil in a pan and fry the fish for 4 minutes on each side if small or 6-8 minutes if larger. Remove from the pan with a slotted spoon and set aside.

Add the garlic, parsley and olives to the pan and cook gently for 2 or 3 minutes, then add the anchovies. Stir until the anchovies dissolve to a purée.

Add the passata, followed by the tomatoes. Bring to a simmer and r