Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Extra-virgin olive oil

  2. 4 Triglia (red mullet) - scaled, cleaned

  3. 1/2 English cucumber - halved lengthwise, Skin on, seeds removed, cut thin slices

  4. 1 Red bell pepper - cored, seeded, And sliced into thin strips

  5. 1 Lemon leaf - torn into pieces

  6. 1 tspn lemon zest

  7. 1/2 cup 118ml Dry white wine

  8. 1/2 cup 118ml Passata (rough tomato sauce)

  9. 4 Cherry tomatoes - halved

  10. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 12- to 14-inch saute pan, heat the olive oil over medium heat until just smoking. Season the fish on both sides with salt and pepper. Add fish to pan and cook for 3 minutes. Turn fish when cooked and add cucumber, pepper, and lemon leaf (or lemon zest). Cook for another 2 minutes. Add white wine and cook until evaporated, about 2 minutes. Add the passata and tomatoes and continue cooking for another 2 minutes. Season, to taste, with salt and pepper, sprinkle with parsley, and serve immediately. This recipe yields 4 servings.


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