October 16, 2015 by dgarnett2013
Red Mullet in Tomato Sauce: The Book of Jewish Food by Claudia Roden
If you cannot find red mullet, use other small or medium whole fish such as bream or red snapper
- 4 red mullet weighing about 1kg
- 4 garlic cloves, chopped
- 4 tabs extra-virgin olive oil
- 500g ripe tomatoes, peeled and chopped
- Salt and pepper
- 1 – 2 tsp sugar, depending on the flavour of the tomatoes
- 3 tabs chopped flat-leaf parsley
Have the fish scaled and cleaned but leave the heads on.
In a large frying pan that can hold the fish in one layer, fry the garlic in oil until it begins to colour (i.e. when you start to smell it).
Add the tomatoes, salt, pepper, sugar and simmer for 10 minutes.
Then put the fish in and simmer for 7 minutes or until done (depending on size of fish). It looks beautiful – red on red.
Add the flat-leaf parsley before serving.
Made the day of Rose’s first Class 3 assembly.