4 (8 oz (225 g) red mullet, cleaned and scaled
2/3 cup (150 ml) 1/4 pt olive oil
1 onion, finely chopped
1 garlic clove, crushed
25 g (1 oz) parsley, chopped
8 oz (225 g) tomatoes, peeled, seeded and chopped
1 tsp (5 ml) tomato puree (paste)
salt and pepper
1 bouquet garni
8 black olives, stoned (seeded)
75 ml (5 tbsp) dry white wine
lemon slices to garnish
1. Heat 100 ml (3 1/2 fl oz) of the olive oil in a saucepan, add the onion and fry for 3-4 minutes until lightly browned. Add the garlic and parsley, with the chopped tomatoes. Stir in the tomato puree, with salt and pepper to taste, and add the bouquet garni. Simmer for 15 minutes.
2. Heat the remaining oil in a deep frying pan and fry the fish gently for 5 minutes, turning once.
3. When the sauce is cooked, remove the bouquet garni and add the olives and wine. Drain the excess oil from the frying pan. Pour the sauce over the fish, cover the pan and cook for 10 minutes more.
4. Carefully transfer the fish and sauce to a warmed serving dish. Serve at once, garnished with lemon slices.
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