Triglie Alla Livornese - Red Mullet Leghorn Style
A classic Tuscan preparation of pan-fried red mullet in a fragrant tomato sauce with garlic, onion, thyme, and bay leaf—simple, bright, and true to the Livorno tradition.
ItalianSeafoodEasy20 minBy Northstar
Ingredients
Servings
6
- 12 small red mullets, cleaned
- 0.5 cup olive oil
- 1 tbsp chopped garlic
- 1 small onion, finely chopped
- 1 whole bay leaf, crumbled
- 2 tsp chopped fresh thyme
- 2 cup peeled, seeded and puréed tomatoes
- 1 tbsp finely chopped parsley
- 1 cup flour for dredging
Instructions
- 1
With a cloth towel, wipe the mullets dry. Season flour with salt and pepper.
- 2
Roll the mullets in seasoned flour to coat completely.
- 3
In a large sauté pan, heat olive oil. When hot, add the mullets and pan-fry about 3–4 minutes per side until golden.
- 4
Add garlic, onions, bay leaf, thyme, and tomato purée. Season with salt and pepper.
- 5
Bring the sauce to a simmer and cook for about 5 minutes, basting fish with the sauce.
- 6
Remove bay leaf. Garnish mullets with fresh parsley and serve directly from the pan.
Tags
italiantomatoseafoodemerilred mullettuscanlivorno