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4
Easy
By Frank Camorra and Richard Cornish
Published 2007
This is from Tarragona in Catalonia, where the romesco (ñora) pepper grows. Quite often it is made with monkfish, but we’ve adapted it to use red mullet, which have a good firm flesh and are very attractive when served whole. Red mullet aside, you can use any small whole fish, such as garfish or even large sardines.
Rinse the fish under cold running water and pat dry with paper towel. Lightly coat the fish in the seasoned flour.
Heat the olive oil in a large frying pan over medium–high heat. Add the fish and cook for 2 minut