Triglie al Pomodoro

Red Mullet with Tomatoes


Preparation info

  • Difficulty


  • Serves


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.


  • 3 tablespoons olive oil
  • 1 garlic clove, lightly crushed with the flat of a knife
  • 400 g (14 oz) tin tomatoes, chopped
  • 2 tablespoons capers
  • 60 g (¼ cup) pitted green olives, chopped
  • 2 tablespoons chopped flat-leaf (italian) parsley
  • 30 g (¼ cup) plain (all-purpose) flour
  • 8 red mullet fillets (about 30 g/1 oz each), all bones removed but skin left on


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) of hot water towards the end of this time. Stir in the capers, olives and parsley.

Meanwhile, sprinkle the flour onto a flat plate. Lightly pat the fish fillets in the flour, season with a little salt and add to the tomato. Cook for about 8 minutes, turning them over once, until they are cooked. Check the seasoning and serve with black pepper and some bread.