Red mullet with tomato, anchovy and porcini sauce
A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours.
Ingredients
- 8 small whole red mullet, about 150g/5½oz each, gutted and scaled
- plain flour, for coating
- salt and freshly ground black pepper
- 6 tbsp olive oil
- 1 small onion, finely sliced
- 1 garlic clove, finely sliced
- 2 tbsp chopped flatleaf parsley
- 3 anchovy fillets
- 30g/1oz dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped
- 1 x 400g tin of chopped tomatoes
Method
Dust the fish inside and out with flour and season with salt and pepper. Shake off any excess flour. Heat the oil in a large frying pan and fry the fish until golden-brown on each side, about 3-4 minutes. Set to one side.
In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste. Cook for a further 10 minutes.
Return the fish to the pan and heat through in the sauce for a few minutes to finish. Serve with some good bread or a purée of potatoes.
