Red Mullet with Tomato, Anchovy and Porcini Sauce

Fried red mullet served in a rich tomato, anchovy, and porcini mushroom sauce with bold Mediterranean fish flavors.

Dinner Italian Seafood High Protein Two Greedy Italians

Estimated Nutrition

Calories

586.4

kcal / serving

2345.6 kcal total

Carbs

25.6g

per serving

102.3 g total

Fat

27.1g

per serving

108.5 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

100

Plain Flour

for coating

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely sliced

tbsp

Flat leaf Parsley

chopped

OilsFats

Olive Oil

equivalent to 6 tablespoons

Seafood

unit

Red Mullet

small, whole, about 150g each, gutted and scaled

unit

Anchovy Fillets

Vegetables

unit

Onion

small, finely sliced

Dried Porcini

soaked for 30 minutes in warm water, drained, and chopped

400

Chopped Tomatoes

tinned

Method

Coat the fish inside and out with flour and season with salt and pepper.

Shake off excess flour from the fish.

Heat oil in a large frying pan and fry the fish for 4 minutes until golden-brown.

Remove the fish and set it aside.

Fry the onion, garlic, parsley, anchovies, and porcini in the same pan for 5 minutes.

Add tomatoes, season with salt and pepper, and cook for 10 minutes.

Return the fish to the pan and heat through in the sauce for a few minutes.