4 red mullet, whole and cleaned
2 level tbsp seasoned flour
oil or butter for frying
2 tbsp (30 ml) fresh white breadcrumbs
1 tbsp (15 ml) chopped parsley
2 level tbsp seasoned flour
oil or butter for frying
2 tbsp (30 ml) fresh white breadcrumbs
1 tbsp (15 ml) chopped parsley
for the sauce
1/2 onion, skinned and finely chopped
1 clove garlic, skinned and crushed, optional
2 tbsp (1 oz) 25 g butter
1 lb (450 g) tomatoes, skinned and quartered
salt and pepper
2 level tsp sugar
1 bay leaf
1 clove garlic, skinned and crushed, optional
2 tbsp (1 oz) 25 g butter
1 lb (450 g) tomatoes, skinned and quartered
salt and pepper
2 level tsp sugar
1 bay leaf
method
1. First make the sauce. Fry the onion and the garlic (if you are using it) in the butter for about 5 minutes, until soft but not coloured. Add the tomatoes, salt, pepper, sugar and bayleaf, cover with a lid and simmer gently until soft and pulped - about - 1/2 hour; remove the bayleaf,
2. Rinse the fish and dry them well. Dip them in seasoned flour and fry them in shallow fat until tender, turning them once and allowing 6-8 minutes in all.
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 with the breadcrumbs and brown under a hot grill.
4. Sprinkle with parsley and serve at once.
2. Rinse the fish and dry them well. Dip them in seasoned flour and fry them in shallow fat until tender, turning them once and allowing 6-8 minutes in all.
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 with the breadcrumbs and brown under a hot grill.
4. Sprinkle with parsley and serve at once.
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