Red Mullet in Vernaccia Wine

Triglie alla Vernaccia

Preparation info
  • Serves


    • Difficulty


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.


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


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