Rouget de Roche Provençale

Name: Rouget de Roche Provençale (Red Mullet with Tomatoes and Oregano)
Yield: Serves 4–6
Cuisine: French
Ingredients: 1 lb tomatoes, peeled and chopped; 1 clove garlic, chopped; 1 green or red pepper, seeded and diced; 1 green or red pepper, seeded and diced; 4–6 medium-sized red mullets, scaled and cleaned; 1 medium onion, sliced; 3 tablespoons fruity olive oil; salt, freshly ground pepper; seasoned flour (optional); oil for baking or shallow frying; 1 teaspoon sugar; 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano; 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano; salt, freshly ground pepper

Red Mullet with Tomatoes and Oregano

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In the South of France, red mullet is most commonly known as rouget de roche, but the fish also has other names including apogon, barbarin, and becasse de mer. The latter translates as sea woodcock because, as with woodcock itself, the liver is left intact for the gamey flavor that it gives to the fish.

Ingredients

4–6 medium-sized red mullets, scaled and cleaned
3 tablespoons fruity olive oil
1 medium onion<

Method

Rinse the fish in cold water and drain on paper towels. Heat the olive oil in a pan and cook the onion and garlic until golden. Add the tomatoes, diced pepper, sugar, oregano, and a little salt and pepper. Bring to the boil then simmer the mixture for 20 minutes until thickened.

Bake or fry the fish. For baking, brush the fish with oil, place in an oiled ovenproof dish and