Triglie con i pinoli e l’uvetta

Red mullet with pine nuts and raisins

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

From the Roman Jewish tradition.

Ingredients

  • 8 red mullets
  • 1 ounce (30 g) raisins
  • 4

Method

With a knife, make an incision along the belly of each fish and remove and discard the guts. Discard the fins and scale the fish, then rinse and dry. Immerse the raisins in a small bowl of water to plump.

Grease a wide pan just large enough to hold the fish with 1 tablespoon of the oil. Put