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Falling Cloudberries
by Tessa Kiros
(Triglie Al Pomodoro)

This is also good served at room temperature as an antipasto. It doesn't need much else to accompany it as a main course; just bread or maybe some boiled potatoes and a salad. You can use capers in vinegar (just drain them first), or the salted ones, rinsed.
Serves 4


• 3 tablespoons olive oil
• 1 garlic clove, lightly crushed with the flat of a knife
• 1 (14 ounce) can tomatoes, chopped
• 2 tablespoons capers
• 1/4 cup pitted green olives, chopped
• 2 tablespoons chopped fresh Italian parsley
• 1/4 cup all-purpose flour
• 8 red mullet fillets (about 1 ounce each), all bones removed but skin left on


Put the olive oil and garlic in a large saucepan over medium heat. When you can smell the garlic, add the tomatoes and a little salt and cook for about 10 minutes, until the tomatoes have melted, adding about 1/2 cup of hot water toward the end of this time. Stir in the capers, olives, and parsley.

Meanwhile, sprinkle the flour onto a flat plate. Lightly pat the fish fillets in the flour, season with a little salt, and add to the tomato. Cook for about 8 minutes, turning them over once, until they are cooked. Check the seasoning and serve with black pepper and some bread.

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