Vernaccia Red Mullet
Category: Main Course (Secondi Piatti)
Serves: 4
This delicious seafood dish combines the delicate flavor of red mullet with the distinct taste of Vernaccia, a Sardinian wine. The juicy datterini tomatoes add freshness, while the breadcrumbs and lemon zest bring a perfect crispy touch to the fish. A sprinkle of fresh parsley completes this Mediterranean-inspired recipe. Perfect for a special dinner or when you want to impress your guests with a simple yet flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Mullet (Triglie) | 850g |
| Vernaccia Wine | 100g |
| Datterini Tomatoes | 300g |
| Breadcrumbs (Pangrattato) | 20g |
| Lemon Zest | 1 |
| Fresh Parsley | To taste |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 30g |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
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Prepare the Tomatoes: Start by washing the datterini tomatoes thoroughly. Using your hands, gently crush the tomatoes in a bowl to release their juice and seeds.
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Cook the Garlic: In a non-stick skillet, heat 20g of extra virgin olive oil over medium heat. Add the garlic clove and sauté until it becomes aromatic and lightly golden. Season with salt and black pepper to taste.
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Prepare the Fish: While the garlic is cooking, scale the red mullet and make a small incision along the belly of each fish. This will help the fish cook evenly and absorb the flavors.
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Prepare the Tomato Sauce: After cooking the garlic for a few minutes, add the crushed tomatoes to the skillet. Cover with a lid and cook for about 4-5 minutes, stirring occasionally.
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Crisp the Breadcrumbs: While the tomato sauce is cooking, raise the heat to medium-high. Sprinkle the breadcrumbs over the tomatoes and mix gently. Add the zest of one lemon for a citrusy kick. Season with additional salt and black pepper, then deglaze the skillet with 100g of Vernaccia wine. Let it simmer for about two minutes, allowing the alcohol to evaporate and the sauce to thicken slightly.
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Cook the Fish: Add the prepared red mullet to the skillet, ensuring the fish is surrounded by the tomato sauce. Reduce the heat to low, cover, and cook for about 4-5 minutes. The fish should be tender and cooked through by this time.
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Finish and Serve: Once the fish is cooked, remove the skillet from the heat. Sprinkle freshly chopped parsley over the dish to add a burst of freshness. Serve the red mullet with the tomato sauce, ensuring each portion gets a good amount of the breadcrumb topping.
This Vernaccia Red Mullet recipe is an excellent representation of Sardinian cuisine, where simple ingredients are elevated with a touch of quality wine and fresh herbs. It pairs wonderfully with a light, crisp white wine and is perfect for a refined yet easy-to-make dinner.
Enjoy the perfect balance of delicate fish and robust flavors in every bite!
