Sauteed red mullet with parsley, garlic and spaghettini

Cooking : time 10 to 30 mins

Ingredients

4 small red mullet, weighing about 150g/5oz each, filleted
450g/1lb spaghettini
4 tbsp olive oil
2 garlic cloves, finely chopped
1 red finger chilli, seeded and finely chopped
4 plum tomatoes, skinned, seeded and chopped
20g/%26frac34;oz fresh flat leaf parsley, finely chopped
salt and freshly ground black pepper
extra virgin olive oil, to serve

Method

1. Cut the mullet fillets across into strips 2cm/%26frac34;in wide.
2. bring 3.4L/6 pint of water to the boil in a large pan with 2 tbsp salt. Add the pasta, bring rear to the boil and cook for 5 minutes or until al dente.
3. meanwhile, heat the olive oil in a large frying pan. Fry the strips of red mullet, skin-side down, for 3 minutes. Turn them over, fry for 1 minute and then season with salt and pepper.
4. Drain the pasta well and tip it into a large warmed serving bowl.
5. Add the garlic and red chilli to the frying pan with the red mullet and fry for 30 seconds.
6. Add the tomatoes and fry for a further 30 seconds.
7. Tip ejustthing into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan, then add 3 tbsp of the parsley and gently toss ejustthing tofetchher so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley.








The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Sauteed red mullet with parsley, garlic and spaghettini