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RED MULLET WITH TOMATOES

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


Ingredients

• 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


Directions

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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