Photo by Farideh Sadeghin
Servings: 2
Prep time: 10 minutes
Total time: 20 minutesIngredients¼ cup finely chopped flat-leaf parsley
6 cherry tomatoes or 2 fresh tinned plum tomatoes
2 dried chilies, crushed
2 garlic cloves, peeled (1 halved, 1 thinly sliced)
2 whole red mullet (about 10 ounces|285 grams each)
kosher salt and freshly ground black pepper, to taste
2 ounces|60 ml white wine
extra-virgin olive oil, for drizzling
2 slices ciabatta bread, cut ½-inch thick, optional
1 lemon, halvedDirections
Prep time: 10 minutes
Total time: 20 minutesIngredients¼ cup finely chopped flat-leaf parsley
6 cherry tomatoes or 2 fresh tinned plum tomatoes
2 dried chilies, crushed
2 garlic cloves, peeled (1 halved, 1 thinly sliced)
2 whole red mullet (about 10 ounces|285 grams each)
kosher salt and freshly ground black pepper, to taste
2 ounces|60 ml white wine
extra-virgin olive oil, for drizzling
2 slices ciabatta bread, cut ½-inch thick, optional
1 lemon, halvedDirections
- In a large saucepan, combine the parsley, tomatoes, chiles, sliced garlic and 2 cups|500 ml water and boil for 5 minutes.
- Season the mullet with salt and pepper and add to the pan along with the wine. Cover and cook, flipping the fish once, about 8 minutes. Remove from the heat and drizzle with olive oil.
- Heat a medium skillet over medium-high. Brush both sides of the bread with olive oil and toast, flipping once, until golden on each side, 2 to 3 minutes. Season with salt.
- To serve, divide fish between two plates. Spoon tomatoes and broth over each and serve with the ciabatta, if using, and lemon halves.