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Whole red mullet with tomato and olive oil

Name: Whole red mullet with tomato and olive oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 8 small red mullet (about 150g each) or other small white-fleshed fish; 2 tablespoons plain flour, (seasoned with salt and pepper); 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 2 onions, thinly sliced; 4 garlic cloves, crushed; 2 small carrots, thinly sliced; 2 teaspoons tomato paste; 400g canned chopped tomatoes; 1 bay leaf; 1 cup (250ml) dry white wine; 1/2 lemon; Chopped flat-leaf parsley, to serve; Lemon wedges, to serve

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15m

35m

Whole red mullet with tomato and olive oil

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Whole red mullet are topped with a red tomato sauce in this Mediterranean-inspired meal.

8 small red mullet (about 150g each) or other small white-fleshed fish
2 tablespoons plain flour, (seasoned with salt and pepper)
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
2 onions, thinly sliced
4 garlic cloves, crushed
2 small carrots, thinly sliced
2 teaspoons tomato paste
400g canned chopped tomatoes
1 bay leaf
1 cup (250ml) dry white wine
1/2 lemon
Chopped flat-leaf parsley, to serve
Lemon wedges, to serve

Method

1.

Coat fish in flour, shaking off excess. Heat half the oil in a large frypan over medium-high heat.
2.

Add fish, in batches if necessary, and cook 2-3 minutes on each side, or until golden. Remove, set aside.
3.

Wipe pan and reduce heat to low. Add remaining oil, onion, garlic and carrot, then cook for 5 minutes or until softened. Add tomato paste, tomatoes, bay leaf and wine, and simmer for 15 minutes. Return fish to pan, cook for a further 5-6 minutes.
4.

Place in a serving dish and set aside to cool, so the fish is served at room temperature.
5.

Squeeze with lemon juice, garnish with parsley, and drizzle with extra oil. Serve with lemon wedges.