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RED MULLET IN TOMATO SAUCE

RED MULLET IN TOMATO SAUCE


25 g butter or margarine

1 small onion, skinned and finely chopped

1 garlic clove, skinned and crushed (optional)

450 g tomatoes, skinned and quartered

salt and pepper

10 ml (2 level tsp) sugar

1 bay leaf

4 red mullet, about 550 g each, cleaned

30 ml seasoned flour

45 ml vegetable oil for frying

30 ml fresh breadcrumbs

15 ml chopped fresh parsley


  1. Melt the butter in a saucepan, add the onion and the garlic, if using and fry for about 5 minutes, until soft but not coloured. Add the tomatoes, seasoning, sugar and bay leaf. Cover and simmer gently for about 30 minutes, until soft and pulped. Remove the bay leaf.

  2. Meanwhile, coat the fish in seasoned flour. Heat the oil in a large frying pan, add the fish and fry for 6-8 minutes, turning them once.

  3. Place half the tomato sauce in a shallow ovenproof dish, lay the fish on top, then cover with the rest of the sauce. Sprinkle the breadcrumbs over the top and brown under a hot grill. Sprinkle with parsley and serve at once.
    Serves 4


RED MULLET IN TOMATO SAUCE

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