Name: Triglie al Pomodoro (Red Mullet with Tomatoes)
Yield: Serves 4
Ingredients: 400 g (14 oz) tin tomatoes, chopped; 3 tablespoons olive oil; 60 g (¼ cup) pitted green olives, chopped; 2 tablespoons capers; 30 g (¼ cup) plain (all-purpose) flour; 1 garlic clove, lightly crushed with the flat of a knife; 8 red mullet fillets (about 30 g/1 oz each), all bones removed but skin left on; 2 tablespoons chopped flat-leaf (italian) parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is also good served at room temperature as an antipasto. It doesn’t need much else to accompany it as a main course; just bread or maybe some boiled potatoes and a salad. You can use capers in vinegar (just drain them first), or the salted ones, rinsed.

Ingredients

3 tablespoons olive oil
1 garlic clove, lightly crushed with the flat of a knife
400 g

Method

Put the olive oil and garlic in a large saucepan over medium heat. When you can smell the garlic, add the tomatoes and a little salt and cook for about 10 minutes until the tomatoes have melted, adding about ½ cup (125 ml<