Red Mullet in Vernaccia Wine

Triglie alla Vernaccia

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

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 chopped
  • 1 wine glass olive oil
  • 1 lb (450 g) canned tomatoes, drained, de-seeded and chopped
  • lb (800 g) red mullet or red snapper
  • 1 lemon, sliced very thinly in rounds
  • pepper
  • 7 fl oz (200 ml) Vernaccia wine


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 turn the fish over and cook for about 6 minutes longer. Take the mullet or snapper out of the saucepan and lay them on a warmed platter. Pour the wine into the saucepan, stir and raise the heat. Boil quickly for 1 minute, then pour over the fish and serve at once.