Red Mullet in Vernaccia Wine

Name: Red Mullet in Vernaccia Wine (Triglie alla Vernaccia)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1¾ lb (800 g) red mullet or red snapper; 1 lemon, sliced very thinly in rounds; 7 fl oz (200 ml) Vernaccia wine; pepper; 2 cloves garlic, peeled and finely chopped; 1 oz (25 g) parsley, chopped; 1 lb (450 g) canned tomatoes, drained, de-seeded and chopped; 1 wine glass olive oil

Triglie alla Vernaccia

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

I love the way the Sardinians cook fish. This recipe in particular reflects the island’s Catalan history. It is unquestionably the best recipe for red mullet I have ever come across.

Ingredients

1 oz (25 g) parsley, chopped
2 cloves garlic, peeled and finely cho

Europe
Italy
Sardinia
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Fry the parsley and garlic in the oil in a wide, fairly deep pan for about 2 minutes, then stir in the tomatoes and simmer slowly for about 20 minutes.

Meanwhile, clean and gut the fish, removing the very big scales with a sharp knife. Wash them repeatedly, then add them to the tomato mixture together with the lemon slices. Season with pepper, cover and cook for about 10 minutes, then t