Red Mullet Fillets with Zucchini, Tomato and Pecorino

Name: Red Mullet Fillets with Zucchini, Tomato and Pecorino (Filetti di Triglie alla Sarda)
Cuisine: Italian
Ingredients: 8 × 90 g red mullet fillets, skin on; plain flour, for dusting; 50 g young Pecorino Sardo, freshly grated; salt flakes, to taste; 1 small green zucchini (courgette), finely sliced; 1 small green zucchini (courgette), finely sliced; 2 roma (plum) tomatoes, tops cut off, seeded and diced; 1 clove garlic, finely sliced; 1 small brown onion, finely sliced; extra virgin olive oil, for pan-frying; 1 small yellow zucchini (courgette), finely sliced; 1 small yellow zucchini (courgette), finely sliced

Filetti di Triglie alla Sarda

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

In most of Italy, you rarely see cheese served with fish, but in Sardinia it’s not uncommon to serve young pecorino with seafood; this classic dish is one example. Red mullet are very popular in the Mediterranean, but john dory or whiting would also be great prepared this way.

Ingredients

8 × 90 g red mullet fillets, skin on
plain flour, for dusting
extra virgin olive oil, for pan-frying
1

Method

Remove fish fillets from the fridge 20 minutes before cooking. Using a pair of fish tweezers, remove any small bones from the fillets, then cover and set aside in a cool place to come to room temperature.

Working in batches if necessary, dust fish fillets lightly with flour, shaking off any excess. Heat a frying pan over medium heat, add a little oil and, when hot, cook fillets skin-sid