Method
Peel the garlic, cut in half and remove the tiny shoot. Wash the parsley and remove the stems.
Finely chop the garlic and parsley.
Heat some oil in a non-stick frying pan and fry the garlic and parsley. Add the datterini tomatoes and a pinch of salt and leave to cook for 10 minutes.
Carefully add the red mullet to the pan. Leave to cook for 5 minutes, moving the pan occasionally to stop the fish from sticking. Turn the red mullet over being careful not to break them.
Cook for another 5 minutes, then garnish with parsley and serve.
Finely chop the garlic and parsley.
Heat some oil in a non-stick frying pan and fry the garlic and parsley. Add the datterini tomatoes and a pinch of salt and leave to cook for 10 minutes.
Carefully add the red mullet to the pan. Leave to cook for 5 minutes, moving the pan occasionally to stop the fish from sticking. Turn the red mullet over being careful not to break them.
Cook for another 5 minutes, then garnish with parsley and serve.
Ingredients
8 fresh, medium-sized red mullet (cleaned)
350 g of Petti organic peeled datterini tomatoes “Gli speciali”
2 cloves of garlic
parsley
extra-virgin olive oil
salt and pepper
350 g of Petti organic peeled datterini tomatoes “Gli speciali”
2 cloves of garlic
parsley
extra-virgin olive oil
salt and pepper
