Livorno-style red mullet with toasted bread

Ingredients

For 1 serving

• Red mullet200 g
• Canned peeled tomatoes180 g
• Garlic1 clove
• Parsley5 g
• Bread60 g
• Chili pepperto taste
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, fish,

In season: June – October

Method

1. Clean the red mullet, keeping them whole: scale them by scraping with the back of a knife from tail to head, slit the belly, remove the guts and rinse; pat dry and salt inside and out.
2. Peel and crush the garlic. In a wide frying pan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is golden.
3. Add the peeled tomatoes crushed with a fork and a pinch of salt and cook over medium-low heat for 10 minutes, until the sauce thickens.
4. Lay the mullet in the sauce, cover and cook over low heat for 8 minutes without turning them, as they are delicate and would break, until the flesh is opaque and comes away from the bone; spoon some sauce over them now and then.
5. Meanwhile toast the sliced bread for 2 minutes per side, until golden.
6. Finish with chopped parsley and serve the mullet with the sauce and the toasts.