- 18 small (about 60gm each) red mullet
- 90 ml olive oil
- 6 small cloves of garlic, thinly sliced
- 500 gm cherry or grape tomatoes, halved
- 360 ml Vernaccia di Oristano or other semi-dry Italian white wine
- 360 ml fish stock
- ½ cup finely chopped flat-leaf parsley
- 1Using a sharp knife, cut 3 slits on one side only of each red mullet.
- 2Working in 3 batches, heat 1½ tbsp olive oil in a large heavy-based frying pan, add one-third garlic and one-third tomatoes to pan and cook, stirring frequently over medium heat for 2-3 minutes or until garlic and tomatoes are soft. Add six fish, scored side-down, and cook for 2 minutes, then turn and cook for another 2 minutes. Add one-third wine and one-third stock and simmer for another 2-3 minutes or until mixture is reduced and syrupy. Transfer fish and tomato mixture to a roasting pan and keep warm in a 50C oven. Repeat cooking twice more with remaining ingredients.
- 3To serve, place 3 fish on each plate, spoon cherry tomatoes and cooking liquid over, then serve immediately scattered with parsley.
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