Genoese-Style Red Mullet

Genoese-style red mullet is a classic dish from Ligurian tradition, an Italian cuisine that makes extensive use of aromatic herbs, such as basil, and fresh ingredients. Here is the recipe to prepare Genoese-style red mullet.

Ingredients

• 4 red mullet (fresh and cleaned)
• Flour, q.b.
• Extra virgin olive oil
• 1 clove of garlic
• 1 bunch of chopped parsley
• The juice of one lemon
• 1 glass of dry white wine
• Salt and black pepper, q.b.
• Pine nuts (optional)
• Taggiasca or pitted black olives (optional)

Preparation

1. Clean the red mullet thoroughly, removing the entrails and scales, then rinse them under running water and pat them dry with paper towels.
2. Lightly flour the red mullet to help form a light golden crust during cooking.
3. In a large skillet, heat the extra virgin olive oil and briefly sauté the chopped garlic until golden.
4. Remove the garlic and carefully place the red mullet in the skillet. Let them brown on both sides until golden.
5. Deglaze the red mullet with the white wine and let the alcohol evaporate.
6. Add salt, black pepper to taste, and the lemon juice.
7. Continue cooking over low heat, covering the skillet with a lid and allowing the red mullet to absorb the flavors for about 10-15 minutes.
8. A few minutes before turning off the heat, sprinkle the red mullet with chopped parsley, and if desired, add some Taggiasca or black olives and a handful of pine nuts.

Serve the red mullet hot, accompanied perhaps by a fresh salad or steamed vegetables.

Interesting Facts

The red mullet is a fish appreciated in Mediterranean cuisine for its delicate flavor and for how easily it lends itself to various recipes. In this preparation, the acidity of the lemon and the aromatic notes of parsley and garlic enhance the taste of the red mullet, making the dish simple yet with great flavor impact.