Triglie Alla Livornese (Red Mullet Leghorn Style)
A classic Italian coastal dish of pan-fried red mullet braised in a quick tomato-herb sauce with garlic, thyme, and bay leaf.
ItalianSeafoodEasy25 minBy Northstar
Ingredients
Servings
6
- 12 count small red mullets, cleaned
- 0.5 cup olive oil
- 1 cup flour, for dredging
- 1 tbsp chopped garlic
- 1 count small onion, finely chopped
- 1 count bay leaf, crumbled
- 2 tsp chopped fresh thyme
- 2 cup peeled, seeded, pureed tomatoes
- 1 tbsp finely chopped parsley
Instructions
- 1
Pat mullets dry with a towel. Season flour with salt and pepper; roll each mullet in the flour.
- 2
Heat olive oil in a large sauté pan over medium-high heat. Add floured mullets and pan-fry about 3 to 4 minutes per side until golden brown.
- 3
Add garlic, onion, bay leaf, thyme, and pureed tomatoes. Season with salt and pepper.
- 4
Bring the sauce to a simmer and cook about 5 minutes until the fish is cooked through and sauce is slightly thickened.
- 5
Garnish with chopped parsley and serve immediately.
Tags
italianseafoodemerilpan-friedred-mulletlivornesetomato-sauce