Triglie alla livornese con olive e capperi

Red mullet with tomato, olives and capers

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

You can use any soft-fleshed fish, whole or in fillets, that will hold its shape in the pan for this recipe. While small, whole mullet tend to have many tiny bones, they look good and are extremely flavourful, and so are always popular. The olives often used for cooking are salted, sun- or oven-dried, and just coated in a little olive oil.