Name: Red mullet with Vernaccia, cherry tomatoes, parsley and lemon (Triglie alla Vernaccia)
Yield: 6
Ingredients: 18 small (about 60gm each) red mullet; 90 ml olive oil; 6 small cloves of garlic, thinly sliced; 500 gm cherry or grape tomatoes, halved; 360 ml Vernaccia di Oristano or other semi-dry Italian white wine; 360 ml fish stock; ½ cup finely chopped flat-leaf parsley

Red mullet with Vernaccia, cherry tomatoes, parsley and lemon (Triglie alla Vernaccia)

Australian Gourmet Traveller fast recipe for red mullet with Vernaccia, cherry tomatoes, parsley and lemon (Triglie alla Vernaccia) by Giovanni Pilu

Ingredients

18 small (about 60gm each) red mullet

90 ml olive oil

6 small cloves of garlic, thinly sliced

500 gm cherry or grape tomatoes, halved

360 ml Vernaccia di Oristano or other semi-dry Italian white wine

360 ml fish stock

½ cup finely chopped flat-leaf parsley

Method

Main

1.Using a sharp knife, cut 3 slits on one side only of each red mullet.

2.Working in 3 batches, heat 1½ tbsp olive oil in a large heavy-based frying pan, add one-third garlic and one-third tomatoes to pan and cook, stirring frequently over medium heat for 2-3 minutes or until garlic and tomatoes are soft. Add six fish, scored side-down, and cook for 2 minutes, then turn and cook for another 2 minutes. Add one-third wine and one-third stock and simmer for another 2-3 minutes or until mixture is reduced and syrupy. Transfer fish and tomato mixture to a roasting pan and keep warm in a 50C oven. Repeat cooking twice more with remaining ingredients.

3.To serve, place 3 fish on each plate, spoon cherry tomatoes and cooking liquid over, then serve immediately scattered with parsley.

Giovanni Pilu

Styling by Sophia Young