Red Mullet With Tomatoes and Olives
HELPFUL TIP:
Red mullets can be found in good fish markets. If you’re having a hard time finding this classic Mediterranean fish, you can substitute with 4 whole flounders or with salmon filets about the same weight. You’ll need 4 whole flounders or 4 filets. You can also sear the salmon separately in a frying pan with a little olive oil on high heat to give it some color and a nice crust before adding the tomato sauce to finish it.
Ingredients
- 4 Tbsp extra virgin Greek olive oil divided (more if needed)
- 8 whole gutted and scaled red mullets, about 10 ounces each, seasoned with salt and pepper
- 1 medium red or yellow onion diced
- 1 celery stalk minced
- 2 garlic cloves minced
- ½ cup dry white wine
- 2 cups canned tomato puree
- 3 Tbsp whole pitted black
- 3 Tbsp whole pitted green olives
- 2 Tbsp capers rinsed and drained (optional)
- 1/4 tsp dried crushed red pepper optional
- Sea salt and pepper
- 3 Tbsp finely chopped flat-leaf parsley for garnish
Instructions
- In a large nonstick skillet, heat 2 tablespoons of olive oil over a medium-high heat and add the onion and celery. Cook for about 7 - 8 minutes, until translucent and soft. Add the garlic and stir. Add the wine and cook until reduced by half, about 2 minutes. Add the tomato puree and crushed red pepper, if using, and cook for 5 minutes more, until the sauce begins to thicken. Season to taste with salt and pepper.
- Place the fish in the pan and cover. Cook over low to medium heat for about 12 - 15 minutes, or until the fish is fork tender and the sauce thickened. Gently stir in the olives and capers, if using, 5 minutes before removing from heat. Serve, garnished with chopped parsley.
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