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4
Easy
By Giovanni Pilu and Roberta Muir
Published 2012
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.
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
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