recipe of ultimate stuffed Whole red mullet with tomato and olive oil

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Whole red mullet with tomato and olive oil. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whole red mullet with tomato and olive oil is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Whole red mullet with tomato and olive oil is something that I’ve loved my entire life.

Table of Contents


  • 8 small red mullet (about 150g each) or other small white-fleshed fish
  • 2 tablespoons plain flour (seasoned with salt and pepper)
  • 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
  • 2 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 2 small carrots, thinly sliced
  • 2 teaspoons tomato paste
  • 400g canned chopped tomatoes
  • 1 bay leaf
  • 1 cup (250ml) dry white wine
  • 1/2 lemon
  • Chopped flat-leaf parsley, to serve
  • Lemon wedges, to serve


  • Step 1
    Coat fish in flour, shaking off excess. Heat half the oil in a large frypan over medium-high heat.
  • Step 2
    Add fish, in batches if necessary, and cook 2-3 minutes on each side, or until golden. Remove, set aside.
  • Step 3
    Wipe pan and reduce heat to low. Add remaining oil, onion, garlic and carrot, then cook for 5 minutes or until softened. Add tomato paste, tomatoes, bay leaf and wine, and simmer for 15 minutes. Return fish to pan, cook for a further 5-6 minutes.
  • Step 4
    Place in a serving dish and set aside to cool, so the fish is served at room temperature.
  • Step 5
    Squeeze with lemon juice, garnish with parsley, and drizzle with extra oil. Serve with lemon wedges.

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