Red mullet is one of the most common fish in the Greek seas. It is usually eaten fried but thanks to its delicious juices it is cooked in tomato sauce in very elegant dish, mainly popular in our islands.
Red mullet in tomato sauce
Here’s the recipe
Yields 4 servings
Red mullet : The amount of fish needed for the recipe will depend on their size. About 1 Kg in total will do the job.
100 ml esti extra virgin olive oil
2 garlic cloves finely chopped
1 celery stalk finely chopped
3-4 ripe tomatoes finely chopped (keep the juices)
Freshly chopped parsley
Clean the fish inside and outside. If you have no experience in cleaning fish, ask your fish monger to do it for you.
In a large frying pan heat the olive oil over medium heat and add garlic and celery. Sauté for a few minutes until the garlic starts to get brown- don’t let it burn.
Add half of the chopped parsley, stir, then add chopped tomatoes. Season with salt and pepper and let simmer for about 20 minutes.
Add ½ glass water to the sauce- we do not want it too thick- and simmer for a couple of minutes more.
Place the mullets in the pan. Try to cover the fish with the sauce- small sized fish will be covered instantly by the sauce.
Cover the pan and let simmer for 10 to 15 minutes- cooking time depends on the size of the fish, the smaller, the less time it needs.
Once cooked add the remaining parsley.
Serve immediately with abundant bread on the side!