Filomena (Busi) Pazini, Vasti, Parma
(Yield: 4 servings)
8 mullet fillets (bones removed)
flour (for dredging)
5 tablespoons extra-virgin olive oil (divided)
2 garlic cloves (minced)
1 tablespoon chopped fresh italian parsley
1 pound tomatoes (skin removed, diced)
salt and freshly ground pepper
1. Season fillets and dredge in flour, shaking off excess. Set aside.
2.Warm 2 tablespoons of oil in skillet over medium heat. Add garlic and parsley. Cook until fragrant (approx. 30 seconds).
3.Add tomatoes. Simmer for approx. 20 minutes.
4.While sauce is cooking, heat remainder of oil in skillet over medium heat and fry mullet fillets for approx. 3 minutes per side.
5.Plate fillets, top with tomato sauce, season with salt and pepper to taste, and garnish with fresh parsley.
Serve immediately.