Red mullet with Vernaccia, cherry tomatoes, parsley and lemon (Triglie alla Vernaccia)


  • Serves 6 people

  • 18 small (about 60gm each) red mullet
  • 90 ml olive oil
  • 6 small cloves of garlic, thinly sliced
  • 500 gm cherry or grape tomatoes, halved
  • 360 ml Vernaccia di Oristano or other semi-dry Italian white wine
  • 360 ml fish stock
  • ½ cup finely chopped flat-leaf parsley
01   Using a sharp knife, cut 3 slits on one side only of each red mullet.
02   Working in 3 batches, heat 1½ tbsp olive oil in a large heavy-based frying pan, add one-third garlic and one-third tomatoes to pan and cook, stirring frequently over medium heat for 2-3 minutes or until garlic and tomatoes are soft. Add six fish, scored side-down, and cook for 2 minutes, then turn and cook for another 2 minutes. Add one-third wine and one-third stock and simmer for another 2-3 minutes or until mixture is reduced and syrupy. Transfer fish and tomato mixture to a roasting pan and keep warm in a 50C oven. Repeat cooking twice more with remaining ingredients.
03   To serve, place 3 fish on each plate, spoon cherry tomatoes and cooking liquid over, then serve immediately scattered with parsley.
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