Livorno-style red mullet with spinach and bread

Ingredients

For 1 serving

• Red mullet160 g
• Canned peeled tomatoes150 g
• Spinach150 g
• Bread60 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

Method

1. Rinse the red mullet, pat dry and salt lightly; wash the spinach well in several changes of water and drain; chop the parsley.
2. In a wide frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, add the peeled tomatoes crushed with a fork and a pinch of salt and cook for 8 minutes, until the sauce thickens.
3. Lay the mullet side by side in the sauce, cover and cook over medium-low heat for 5–6 minutes, until the flesh is white and lifts away easily; don't turn them, they're delicate: spoon the sauce over instead.
4. Meanwhile wilt the still-damp spinach in another pan with a pinch of salt over high heat for 3 minutes, until soft.
5. Sprinkle the mullet with the parsley and serve with the spinach and the bread for the sauce.