Ingredients

Servings 6

• 6 red mullet
• ½ cup extra virgin olive oil
• 1 tablespoon onion
• 1 clove of garlic
• 1 lb canned tomatoes
• thyme
• bay leaf
• all-purpose flour
• pepper

Preparation

10 minutes preparation + 10 minutes cooking

Clean the red mullets and prepare them for cooking. Heat just over a tablespoon of oil in an oven-dish, lay in the red mullets, season with salt and pepper and lightly flour. Cook over moderate heat for 5 minutes on one side, and then turn them over with a spatula, taking care not to break them, and cook for 5 more minutes.

Keep them hot, nicely lined up, on a serving plate. Pour the remaining oil into a casserole and add the chopped onion and crushed cloves of garlic. As soon as the onion colors, remove the garlic, and add the thyme and crumbled bay leaf. Mix, add the tomato, and season with salt and pepper.

Bring to the boil and then continue cooking over moderate heat for about 12 minutes. Pour the sauce over the red mullets, sprinkle with chopped parsley and serve.