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Red Mullet Fillets with Zucchini, Tomato and Pecorino

Filetti di Triglie alla Sarda

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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

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