Triglie alla ligure - Ligurian mullets (4 portions)


4 small mullets (ready to cook, 400g each)

7 tbsp. olive oil

1 onion

1 clove of garlic

4-5 ripe tomatoes

1 pinch of salt

1 pinch chili powder

1 pinch freshly ground pepper

125 ml dry white wine

1 bunch of fresh thyme sprigs


  1. Preheat the oven to 220 degrees (fan oven 200 degrees).
  2. Grease a shallow casserole dish with 1 tbsp olive oil.
  3. Peel and finely chop the onion and peel and finely chop the garlic clove.
  4. Skin the tomatoes. To do this, cut crosswise at the top with a pointed knife, pour boiling water over them, skin, clean, seed, and roughly dice.
  5. Heat the remaining olive oil in a large pot and sauté the onion and garlic until translucent.
  6. Add the diced tomatoes, season with chili, salt, and pepper - make sure that the tomatoes are cooked well. Then bring the mixture to a boil.
  7. Pour in the wine and simmer for about 10 minutes.
  8. Wash the mullets thoroughly and pat dry with kitchen paper, salt, and pepper inside and out.
  9. After that, sprinkle equal amounts of thyme on and inside the fish - a great technique to reduce the fishiness but keep the fresh flavour.
  10. Place the mullets in the greased oven dish and pour the tomato stock over them.
  11. Cook in the oven for about 20 minutes.
  12. Serve on plates. Serve with fresh ciabatta. Savor with love. 


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