Name: Rougets à la Niçoise (Red Mullet in the Style of Nice)
Yield: Serves Four
Cuisine: France
Ingredients: 1 onion, chopped; 150 ml (5 fl oz) olive oil; more olive oil; 4 large rougets or 8 small ones; a bouquet garni, salt and pepper; ½ tsp tomato purée; 4 tomatoes, peeled and chopped; 2 cloves garlic, chopped parsley, chopped; white wine; 8 black olives; slices of lemon

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

In the Rue de la Préfecture in the Vieille Ville at Nice there used to be one restaurant, La Trappa, which was very long established and highly regarded by the Niçois. Monsieur Beltramo, the proprietor, came of a fishing family. His grand-daughter, Madame Annie, was kind enough to discuss with me at length some of the fish dishes which I enjoyed from her kitchen, including the one given below, which is a speciality of Nice.