Sicilian stuffed red mullet with grilled lemons + parsley salad

Name: Sicilian stuffed red mullet with grilled lemons + parsley salad
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 lemon, thinly sliced; salt, to taste; extra-virgin olive oil, for preserving lemons; 6 x 250 g red mullet, butterflied*; 1 cup plain flour; 2 eggs, lightly beaten; 50 g drained anchovy fillets, chopped; 100 g golden shallots, chopped; 200 g Ligurian olives, pitted*; grated zest of 1 lemon; 2 cloves garlic, finely chopped; freshly ground black pepper, to taste; ¼ cup Gremolata Breadcrumbs; juice of ½ lemon, strained; 3 tablespoons currants; 2 tablespoons toasted and finely chopped pine nuts; Clarified Butter, for shallow-frying; 1¼ cups Gremolata Breadcrumbs; 2 firmly packed cups flat-leaf parsley leaves, very roughly chopped; 2 tablespoons strained lemon juice; ½ cup extra-virgin olive oil; ⅓ cup small salted capers, blanched; 1 teaspoon freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Some of the best dishes have been created by accident or in an emergency. The parsley salad served here is one such dish. One night during a very busy service we ran out of appetisers, so I quickly threw together a few ingredients to make a small salad that could be served on a slice of melba toast. It was such a hit that it appeared afterwards on the menu in many variations. It can also be served in small tart cases as a canapé. You’ll need to start the lemons the day before for this dish,