Red Mullet Livornese Style

🛒 Ingredients

• Red Mullet 200 g · 220 kcal
• Chopped Tomatoes 200 g · 36 kcal
• Garlic 6 g · 9 kcal
• Fresh Parsley 10 g · 4 kcal
• Extra Virgin Olive Oil 27 g · 239 kcal
• Dry White Wine 50 g · 40 kcal
• Chili Flakes (optional) 0 g · 0 kcal

👨‍🍳 Instructions

1. Clean the red mullets, gut them, scale them, and pat them dry with paper towels; you can leave the heads on or remove them as preferred. Finely chop the garlic and fresh parsley.
2. In a large non-stick pan, heat the olive oil over medium heat. Add the chopped garlic and chili flakes (if using), and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the chopped tomatoes to the pan and let them cook for 5-7 minutes, breaking them up with a spoon, until the sauce thickens slightly. Pour in the dry white wine and let it evaporate completely.
4. Gently place the red mullets into the tomato sauce, ensuring they are partially submerged. Season with salt and pepper to taste.
5. Cover the pan and simmer on low heat for 10-15 minutes, or until the fish is cooked through and flaky. Avoid overcooking to maintain the fish's delicate texture.
6. Garnish with the remaining fresh parsley before serving. Serve immediately with crusty bread to soak up the delicious sauce.